This recipe for mini ham mushroom tomato cheese and chive frittatas is so easy and delicious…. you will be making these all the time. Using a mini tart tin makes the frittata truly an individual serving…
While they make a great presentation for a brunch or special breakfast…. I like to make them and put them in an airtight container in the fridge for quick weekday breakfasts…. I used to do that when my son was in high school… all I had to do was pop them in the microwave for about 1-2 minutes until hot… and breakfast was made!
Even though tins say they are non-stick… unless you are absolutely certain they are and items won’t stick… I would spray them lightly with butter flavored cooking oil to be sure. Mine stuck a bit…. so next time I will spray them first.
You can make these for any amount of servings…
The mini fritattas that I made had 2-3 slices of fresh mushrooms… 1-2 thin slices of plum tomato…some julienned deli ham… some shredded cheddar cheese and eggs with a little milk in each. I also snipped some fresh chives over the top before popping them in the oven. You can even use egg substitute... I do sometimes... perfect for the guest you has to watch the cholesterol.
I love to use chives… the light onion flavor adds so much and isn’t overpowering.
I use plum (Roma) tomatoes since they don’t have as much juice as other tomatoes… they’re perfect for these.
Mini Ham Mushroom Tomato Cheese and Chive Frittata Recipe
All you need:
Fresh mushrooms, sliced
Plum (Roma) tomatoes, sliced thin
Finely shredded cheddar cheese
Deli sliced ham, thinly sliced
Eggs or egg substitute
All you need to do:
Preheat the oven to 350 degrees F.
Line a cookie sheet with foil and place the tart tins on the cookie sheet.
Lightly spray the tins with butter flavored cooking oil spray.
Place 2-3 slices mushrooms in each tin.
Place 1-2 slices tomato in each tin.
Place julienned ham over the mushrooms and tomato in each tin.
Sprinkle each tin with about 1 tablespoon finely shredded cheddar cheese.
In a large measuring cup or bowl, scramble eggs or egg substitute with milk…. (about 6 eggs and ¼ cup milk) for six tart tins… enough to cover tin contents and come up to just shy of the rim.
Pour egg mixture into each tart tin… fill up to just shy of the rim.
Take a bunch of fresh chives and snip with a scissor over each tart…. If the snipped chives clump…take a fork and gently separate them in the frittata mixture.
Bake at 350 degrees for 20 minutes or until a knife inserted in the center comes out clean.
Remove from tins and place on serving plates or platter.
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