Author: Adapted from recipes by Giada De Laurentiis and Rachel Cooks
Ingredients
Egg Mixture for Each Frittata Varation (double if making both kinds)
Nonstick vegetable oil cooking spray
8large eggs
1/2cupwhole milk
1/4teaspoonfreshly ground black pepper
1/2teaspoonsalt
Ham, Cheddar & Chive variation
1/4tspdry thyme leaves
4ouncesthinly sliced hamchopped
2/3cupcheddar cheese
2tablespoonssnipped fresh chives
Red Pepper Spinach & Feta variation
1/4tspdried basil
2 tspolive oil
1/2red bell pepperdiced small (about 1/2 cup)
1/2small yellow oniondiced small (about 1/2 cup)
about 4 cups loosely packed spinachcoarsely chopped
2/3cupcrumbled feta cheese
Instructions
Ham, Cheddar & Chive variation
Preheat the oven to 375 degrees F.
Spray mini muffin pans with nonstick spray. Note - I used a 12 cup mini muffin pan and made multiple batches. After each batch I wiped out any remaining egg and resprayed the pan.
Whisk the eggs, milk, pepper, salt and dry thyme in a large bowl to blend well. Stir in the ham, cheese, and chives. Fill prepared muffin cups about 3/4 full with egg mixture. I used a small ladle for this step but a large spoon would work as well. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Let cool for 3-5 minutes. Run a small sharp knife around frittatas to loosen, then remove from muffin cups.
Red Pepper, Spinach & Feta variation
In saute pan, heat oil over medium high heat. Saute peppers and onions until softened, about five minutes, stirring occasionally. Add spinach and stir gently until wilted. Remove from heat.
Spray mini muffin pans with nonstick spray. Note - I used a 12 cup mini muffin pan and made multiple batches. After each batch I wiped out any egg that remained in the pan and resprayed the pan.
Whisk eggs, milk, pepper, salt and dry basil in a large bowl to blend well. Fill prepared muffin cups 1/2 full with egg mixture. I used a small ladle for this step but a large spoon would work as well. Spoon sauteed vegetables and crumbled feta evenly to each muffin cup (be sure to reserve enough vegetables and cheese if you are making multiple batches.) Then add in a little more egg mixture, if necessary, until cups are 3/4 full.
Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Let cool for 3-5 minutes. Run a small sharp knife around frittatas to loosen, then remove from muffin cups.
Notes
If made in advance: Remove frittatas from muffin pan. Cool, then place on a clean cookie sheet, cover with plastic wrap and refrigerate until the following day. Rewarm in a 350 degree oven for about 5-8 minutes.