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Recipe by MyRecipes April 2010

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Ryan Benyi: Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
Serves 6 (serving size: 2 frittatas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375ºF. Mist a 12-cup muffin tin with nonstick cooking spray. Cut each slice of ham in half and press 1 piece into each cup.

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  • Warm oil in a skillet over medium-high heat. Cook potato, stirring, until softened and golden, about 5 minutes. Add onion and bell pepper and cook, stirring, until softened, 3 to 5 minutes longer. Season with salt and divide among muffin cups.

  • In a large measuring cup, whisk together eggs, milk and 1/4 tsp. salt. Pour egg mixture into muffin cups so each one is about half full. Bake until eggs are cooked through, about 15 minutes. Let stand on a wire cooling rack for 5 minutes. Remove frittatas from muffin tin and serve warm, or let cool completely and serve at room temperature.

Nutrition Facts

337 calories; fat 18g; saturated fat 5g; protein 31g; carbohydrates 11g; fiber 2g; cholesterol 465mg; sodium 1531mg.
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