One of my very favorite things in this world is brunch food....this is one recipe that I have used a lot. I have made it exactly as the recipe calls and then of course I have deviated a bit. Instead of ham I used asparagus and red peppers that have been sauted prior to adding to the egg mixture. You can also add swiss cheese finely grated instead of parmesan. You can use chorizo cooked and well drained from the grease and add fresh cilantro instead of parsley. Then when eaten put a little salsa on top. These are yummy and so very easy to do. Cut the recipe in half if needed and put in to large muffin tins, but keep an eye on them. Serve with a nice fresh fruit salad and mimosa's.............. BRUNCH IS SERVED!!!!
Recipe courtesy Giada De Laurentiis
Recipe SummaryDifficulty: Easy Prep Time: 12 minutes Cook Time: 10 minutes
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.