Ham and cheese is one of those classic flavors that appeals to nearly everyone, including even the pickiest of eaters. I like to use a nice aged cheddar because it has more flavor, so less can go further, which is something I like to consider when combining such heavy proteins together. The tomatoes add in some bulk and fiber, balancing out the eggs, ham and cheese so that the end product isn’t too rich and they are generally less off-putting than most vegetables for those picky eaters.
Ham and Cheese Frittata Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
INGREDIENTS:
- 8 eggs
- 1½ cups ham, chopped into small pieces
- 1½ cups tomatoes (2 medium), deseeded and chopped into small pieces
- ½ cup aged cheddar cheese
- ½ cup almond milk (or 2%)
- 1 tablespoon chives, sliced thinly
- 1 tablespoon fresh parsley, chopped finely
- ½ teaspoon sea salt
- ½ teaspoon butter
DIRECTIONS:
- Preheat oven to 350°. Grease the inside lining of a muffin tin with the butter using your fingers or a piece of wax paper. Beat the eggs in a large bowl with the milk and salt then fold in the ham, tomatoes, cheese, chives and parsley. Scoop into the muffin tin and bake for 30-35 minutes, until slightly browned on top and cooked through. They can be stored in the fridge and reheated as needed.
