Tender little bites of fluffy eggs layered with cheese and studded with bits of ham, fresh parsley and a dash of grated nutmeg – perfect for appetizers, brunch bites or a grab and go for breakfast!
Mini frittatas are quick and simple to make and everyone loves them! Eggs whisked with half and half, plus both ricotta and Jarlsberg cheese deliver a touch of creaminess. Toss in bits of ham, a sprinkling of parsley and season with kosher salt, freshly cracked black pepper and nutmeg.
Within minutes the frittatas are in the pan and off to the oven to puff up into bitesize golden gems.
Perfect for a brunch buffet and certainly delightful bites sure to please all your kids!
Mini Ham and Cheese Frittatas
Bake the frittatas using parchment muffin liners to make cleanup easier!
5 extra-large eggs
¼ cups half and half
2 tablespoons ricotta cheese
¼ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
â…› teaspoon freshly grated nutmeg
6 tablespoons grated Jarlsberg cheese
1 tablespoon chopped fresh parsley
2-ounces thinly sliced ham, chopped – about ½ cup
Whisk the eggs together with the half and half, the ricotta cheese, kosher salt, pepper, and nutmeg until well blended. Stir in the Jarlsberg cheese, parsley, and the ham.
Line 24 mini muffin tins with parchment paper liners. Divide the egg mixture between the cups, filling the about ¾ full. Stir the egg mixture frequently as you go as the pieces of ham will tend to settle to the bottom of the mixing bowl.
Bake in a 375-degree oven for 12 to 14 minutes, until the eggs are set and puffed. Remove the frittatas from the pan and serve or cool on a wire rack.
You can keep leftovers stored in a container in the fridge for 3 to 4 days or freeze for up to a month. To reheat, pop them in the microwave on medium setting for about 20 to 25 seconds or in a 350-degree oven for about 5 to 6 minutes until warmed through.
You can use Gruyère or Swiss cheese in place of Jarlsberg if preferred. Makes 24 mini frittatas.
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Mini Ham and Cheese Frittatas
Equipment
- Mini muffin pan, 24 well capacity
Ingredients Â
- 5 extra-large eggs
- ¼ cups half and half
- 2 tablespoons ricotta cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- â…› teaspoon freshly grated nutmeg
- 6 tablespoons grated Jarlsberg cheese
- 1 tablespoon chopped fresh parsley
- 2 ounces thinly sliced ham, chopped, about ½ cup
InstructionsÂ
- Whisk the eggs together with the half and half, the ricotta cheese, kosher salt, pepper, and nutmeg until well blended. Stir in the Jarlsberg cheese, parsley, and the ham.
- Line 24 mini muffin tins with parchment paper liners. Divide the egg mixture between the cups, filling the about ¾ full. Stir the egg mixture frequently as you go as the pieces of ham will tend to settle to the bottom of the mixing bowl.
- Bake in a 375-degree oven for 12 to 14 minutes, until the eggs are set and puffed.
- Remove the frittatas from the pan and serve or cool on a wire rack.
