Even though we usually associate eggs in their many preparations with breakfast, for me eggs are always a life saver for those days when I have no time to plan for dinner. I turn to these quick and easy mini ham and cheese frittate often because they are versatile and I can use simple ingredients that I always have on hand.
A frittata is an Italian dish that has an egg custard as a base to which a variety of other ingredients like cheeses, meats, vegetables and even cooked pasta can be folded in. It resembles a crustless quiche and it is cooked in the oven in an oven-proof skillet. It is considered a frugal meal and an efficient way to use a good source of protein and all sorts of leftovers.
For these mini frittate I used cooked ham, Fontina cheese, shredded baby zucchini, Parmesan cheese and fresh chives since they are in season (and they have the most beautiful edible blossoms).
Instead of ham, prosciutto would also be delicious, or, instead of zucchini, sautéed onions or leeks, mushrooms and roasted peppers would also be great alternatives.
You can of course make a frittata in a regular skillet, like this one. I used muffin tins for this recipe to make mini frittate that cook much faster. The ham, cheese and grated zucchini go first and then the custard is poured over and topped with Parmesan cheese and chives. The frittate are then baked until just set and puffed up in the oven.
Two mini frittate, a lemony arugula salad on the side, and some crusty bread make a lovely lunch as well. Leftovers can be stored in the refrigerator and then reheated (gently) during the week!
- --- vegetable oil cooking spray
- 4 lrg. eggs
- 5 TBSP. Whole milk or Half & Half
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 oz. baked ham or prosciutto, cubed finely or chopped (about ⅓ cup)
- 1 oz. Fontina cheese, grated (about ¼ cup)
- ½ cup baby zucchini, grated (1 small)
- 2 TBSP. Parmesan cheese, freshly grated
- 1-2 TBSP. fresh chives or basil, minced
- Preheat the oven to 375° F.
- Spray 1 muffin tin (with 6, regular-sized muffin cups) with a non-stick spray. (Do this over the sink)
- Whisk the eggs, milk or cream, salt & pepper in a large measuring cup until well blended. (This will make the pouring easier.) In a second bowl mix the ham or prosciutto, Fontina cheese and grated baby zucchini.
- Divide the ham/cheese/zucchini mixture evenly among the 6 muffin cups. Next, pour the egg and milk mixture over the filling in each cup as evenly as possible, about ⅔ from the top. Sprinkle the top with the grated Parmesan cheese and the minced chives. If using basil, add it to the egg mixture instead of at the end, otherwise it will brown.
- Bake until the egg mixture puffs up and is set in the center, about 15 minutes or so.
- Using a rubber spatula, loosen the frittatas from the muffin cups and slide them onto a platter. Serve immediately.
For this easy and quick version, i did not sauté the zucchini but if you have more time, you certainly can!
P.S. – As many of you know, I am always on the lookout for interesting backgrounds to use for my food photography. This old and wonderfully aged cutting board used as a background for this shot is the newest addition to my ever-expanding collection and is a gift from my mother in-law.
Previously on Marilena’s Kitchen ~ (this month last year)
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Marilena,
These look so delicious –and pretty! I’m traveling right now, so I can’t try them right away, but I will when I get home. I love getting your blog when I am away –reading it, I remember home, and good times with my very good friend!
xxxx
So glad to know that you still find time to read my blog even when you are away! Enjoy your European travels and come back home safe!