Recipe adapted from Giada De Laurentiis.
Frittata is an Italian egg dish that typically is initially cooked in a large skillet, finished off in the oven, and then served as wedges. They're typically lighter than omelets or quiche due to the amount of milk added and additional whisking. Other differences between these three similar egg dishes are that frittatas are not flipped like omelets, and frittatas are not baked in a crust like quiches are.
These mini frittatas are an easy solution to a last minute breakfast, or else work great as an hors d' oeuvre for any occasion. This is an extremely versatile dish, as a wide variety of meats, vegetables, cheeses, and other "fillers" can be used. Some popular ingredients include bacon, prosciutto, sausage, salmon, spinach, potato, fennel, leek, pasta, Gruyere cheese, along with a variety of fresh herbs.
9 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt
4 ounces (1/4 cup) thinly sliced ham, chopped
1/3 cup freshly grated Parmesan cheese
1/3 cup caramelized onions
2 teaspoons Herbes de Provence
Preheat oven to 375° F. In a large mixing bowl, whisk together the eggs and milk until light and fluffy. Stir in the remaining ingredients. Lightly grease a muffin tin with PAM (I ended up using a standard sized muffin tin with 12 muffins total), and fill the muffin cups with the egg mixture, almost to the top. Bake until the frittatas are set and just starting to brown (roughly 15 minutes). Remove from oven, and serve warm or at room temperature.