These individual frittatas are easy to make, easy to serve and best of all, delicious! Plan to make a double batch because they will disappear quickly.
Serves 6 - 12.
1/2 cup milk or half and half
¼ teaspoon salt
1/2 cup diced zucchini, finely dicedi
1/4 cup sweet onion, finely diced
1 tablespoon olive oil
2 oz. thinly sliced ham, julienne cut(about 6 slices)
1/4 cup frozen spinach, thawed, drained, and squeezed dry
1/4 cup oil packed sun-dried tomatoes, drained and finely diced
1 cup shredded Gouda or Italian blend cheese
Preheat oven to 350 F.
In mixing bowl, beat eggs. Mix in milk, salt and pepper. Set aside.
Saute zucchini and onion in olive oil until tender and slightly browned. Add ham and continue to saute until ham is slightly browned. Remove from heat. Stir in spinach and sun-dried tomatoes. Add vegetable mixture to egg mixture and stir.
Generously spray a 12-cup nonstick muffin pan with nonstick cooking spray. Spoon about 1/4 cup egg mixture into each muffin cup. Evenly divide shredded cheese onto the tops of each frittata. Bake in 350 F oven 20-22 minutes, or until set. Cool on wire rack for about 5 minutes. Run plastic knife around edge of each frittata and lift each from pan. Serve warm. Makes 12 petite frittatas.
Note: These can be made ahead and easily warmed in the microwave before serving.