These mini frittatas are a wonderful dish to serve for a brunch or for a quick breakfast during the week. They are easy to prepare and also make a delightful presentation.

This recipe really is “that simple”. The batter assembles quickly and the baking time is only 8 to 10 minutes! The eggs, combined with the ham, cheese, and parsley are just delicious. They would be perfect with a cup of coffee or a glass of milk. I would even serve them as an appetizer for a holiday or family dinner. However you decide to serve them, they will be an instant hit.

There are some issues with this recipe worth mentioning, however. The recipe did not yield 40 frittatas as indicated. It made about 30, some of which crumbled or collapsed when they were removed from the pan. Although that was disappointing, it should not deter you from making these delicious treats.

This recipe is courtesy of Giada De Laurentis and will make about 30 to 40 mini frittatas that are so easy to pop in your mouth.

Ingredients for Mini Frittatas

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tbsp. chopped fresh parsley leaves

Preheat oven to 375.

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.

It’s that simple!