mini frittatas with ham, artichokes and sun-dried tomatoes

I love a recipe that carries over from one day to the next; night to day, dinner to brunch.  For dinner Saturday night I’d stuffed some chicken breasts with a super delicious artichoke/sun-dried tomato/fontina cheese blend, then pan seared them and finished them in the oven.  But I had a lot of stuffing mixture left over and didn’t want to just throw it away.  I have enough food waste just trying to feed a five-year old.  So, after church on Sunday, I decided to use the rest of the filling in some sort of egg dish.  But, what?

Souffle?  Too much work.

Quiche?  Too fussy.

Frittata?  Just right.  It’s easy to throw together and bears creativity really well.  Because the eggs are whipped, they contain a  lot of air (unlike a Quiche or an omelet), which allows for a deep filling and a nice, fluffy result.   They can be started in a frying pan on the stove top and them finished in the oven, or under the broiler.  I chose to bake mine in a muffin tin for smaller, individual servings, which work nicely if you’re hosting a buffet-style brunch.

The finished product was really delicious; savory and satisfying without giving you that gut-busting, grease-laden, bacon-and-eggs-breakfast feeling.  You can always substitute in an Egg Beaters product to knock out the cholesterol and natural fat in whole eggs.  Enjoy!

Mini Frittatas with Ham, Artichokes and Sun-dried Tomatoes

Ingredients:

  • Non-stick vegetable oil cooking spray
  • 6 or 7 large eggs (I eyeballed this given the amount of filling I knew I was working with)
  • 1/4 c low-fat milk
  • 4 ounces thinly sliced ham, chopped
  • 6 oz marinated artichokes, drained, coarsely chopped
  • 1 c grated Fontina cheese
  • 1/4 c (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
  • 1/2 Tbsp dried basil
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Spray a muffin tin (12 cups) with non-stick spray. 
  3. Combine ham, artichokes, cheese, sun-dried tomatoes, and dried basil.  Mix well and set aside.
  4. Whisk eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham/artichoke mixture until well combines. 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 20 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and serve immediately. 

You can find this, and lots of other yummy recipes, over at Tasty Tuesday.  Check it out! 

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11 responses

  1. Thanks, Katie! They ARE delicious. I found it hard to stop at two!! Something about the artichoke/sundried tomato filling, and the cheese, of course!!!! Hope you make them. Let me know how they turn out.

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  3. I used to eat a frittata in Italy (Naples) when I was a teenager that had cheese and cooked pasta (spaghetti) in it. It was absolutely divine, and I’ve never been able to recreate it since (I was a kid, so didn’t pay attention to proportions, etc.). It was such a clever use of leftover cooked spaghetti. This recipe looks great, I may try it for my daughter but with slightly less adventurous fillings (save those for us adults). 🙂

  4. Thanks so much for all the great comments. They were fun to whip together and I felt pretty good about re-using leftovers to make a whole new meal. Good planning, for once, on my part. They really were delicious, and what I love about the frittata is it’s so adaptable. Like you said, Aeniosi, change up the fillings to something more kid-friendly, and they please everyone!

    Again, thanks for the comments. They made my day.

    Lisa

  5. Pingback: #3. New Recipe « Resolution Remix

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