30 minutes

extra-large eggs, 8
half and half, 1 ½ cup
kosher salt, ½ tsp
ground pepper, ¼ tsp
grated cheese such as gruyere or cheddar, 4 ounces
grated Parmesan cheese, ¼ cup
Optional Fillings:
sweet onion (diced and sautéed), 1 medium size
broccoli tips (microwaved 4 minutes), 8 ounces
sweet green or red peppers, diced and sautéed, 2-3
Baby spinach, microwaved or sautéed till tender
Lean chopped ham
Leftover cooked and chopped potatoes
Optional Spices:
Paprika, ½ tsp
chili powder, ½ tsp
cumin, ½ tsp


Preheat oven to 375 degrees. Spray a standard 12-cup muffin tin with vegetable spray including the top of the pan. Place an assortment of the prepared vegetables in the bottom of each tin. Add the grated cheese, but reserve the Parmesan till the end. In a mixing bowl, beat the eggs, half and half, salt and pepper with a fork or whisk till combined. Pour the egg mixture over the filling in each of the muffin cups to the top. Sprinkle the Parmesan on top. Bake 25-30 minutes depending on your oven. A toothpick inserted in the center should come out clean. Cool for 5 minutes and remove from the tin using a small knife to separate the edges. This recipe makes one dozen mini fritattas.

Recipe: www.delawaregirleats.com