Mini Frittatas

I understand these are borderline baking. They are actually gluten-and-other-baking-stuff-free, but they were made in muffin tins so I'm posting them.

Made these for a brunch recently and they were fabulous little single-servings of ham-and-eggs. Totally easy and so delicious. Although the original recipe did not call for any seasoning, not even salt and pepper, so I amended that. Mrs. Dash is my favorite seasoning on eggs, along with a bit of seasoned salt, but do whatever you like best. So cute and easy!

Mini Frittatas

6 slices deli ham

1 T vegetable oil

1 small potato, peeled and cut into 1/4-inch dice (that is pretty small)

1 small onion, finely chopped

1/2 red bell pepper, diced

Mrs. Dash and seasoned salt, to taste

8 large eggs

6 T milk

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

2. Warm oil in large 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 Mrs. Dash, and divide among muffin cups.

3. In a large measuring cup, whisk together eggs, milk and a bit more seasoned salt and Mrs. Dash. Pour egg mixture into muffin cups so each one is about half full (I made mine a bit fuller; the mixture sinks in.) Bake until eggs are cooked through, about 15 minutes. Let stand on a wire cooking rack for 5 minutes. Remove frittatas from muffin tin and serve warm, or let cool completely and serve at room temperature.

We served them with fresh biscuits, cream-cheese-stuffed strawberries, fruit salad and virgin mimosas (OJ and ginger ale.)

Recipe from All You, April 2010