Mini Chicken Ham Frittatas
Ingredients
- Nonstick vegetable oil cooking spray
- All purpose flour
- 6 large eggs
- 1 cup whole milk
- ½ tsp salt
- ½ tsp black pepper
- 1 large onion (fine diced)
- ½ cup sweet pepper (fine diced)
- 1 tbsp fresh thyme leaves
- 1 pack Hamilton’s Chicken Ham deli slices
- ½ cup freshly grated Parmesan
- ½ cup grated cheddar cheese
Instructions
- Preheat the oven to 375 degrees F.
- Spray muffin tins with nonstick spray. Dredge with flour and shake off excess to leave thin coating of flour.
- Dice chicken ham deli slices and set aside.
- Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.
- Refrigerate until ready for use.
- Sautee onions, sweet pepper and tomato in hot pan until lightly caramelized. Remove from heat, let cool a bit, the add thyme leaves and ham and cheddar cheese and gently mix.
- Scoop 1 tbsp of vegetable and ham mixture at the bottom of each muffin tin.
- Fill prepared muffin tins with egg mixture until almost to the top.
- Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Let cool a little for about 5 minutes.
- Using a rubber spatula or butter knife to loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
- Serve immediately with toast, fried ripe plantains or hash browns!
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