This is a recipe adapted from one created by Giada De Laurnentiis. They are better served immediately but fared well for a breakfast event well wrapped and refrigerated the evening before and brought to room temp. The next attempt will be to add just a dash of tabasco or Sriracha to the custard mix. One consistent compliment was the pronounced taste of cracked black pepper. This recipe yields 48 frittate. It’s so easy that you can begin again and get a quick 96 count.
On the cooling rack
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon freshly ground black pepper – - medium grind
- 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. Consider using a medium sized cookie scoop for consistent cup fillings, or just “eye ball it.”
- Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. At this point, you may turn on the broiler and crisp them for 1 – 2 minutes, completely optional.
- Using a rubber or off-set spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Using a cookie dough scoop to ensure even proportioning
Just out of the oven – - Note, like a soufflé they will collapse a bit, but that’s okay