Do your Saturday morning eggs need a makeover? I’ve got the perfect solution! These easy mini frittatas are quick to make, but look so elegant and appetizing on your plate. I love the wonderful smell that comes from my oven whenever I make these. Michael has to constantly pull me away from the oven window because I can’t help but stare at how beautifully they puff up! The best part about making these frittatas is you can use any leftover veggies or deli meat in your fridge. I had some leftover mushrooms this morning so decided to throw them in too; however, you could use anything you have available. Zucchini, tomatoes, spinach, or even jalapenos would work well. Just remember to chop them up into little pieces so they cook quickly. I’ve also tried the recipe using cheddar cheese instead of Parmesan; the frittatas came out just as yummy!

Recipe
Yield: 2 servings (5 mini frittatas)

INGREDIENTS:
nonstick cooking spray
4 large eggs
1/4 cup milk
1/8 tsp. kosher salt
freshly ground black pepper
2 oz. thinly sliced ham or turkey (about 2 slices), chopped
3 tbsp. freshly grated Parmesan cheese
1 tbsp. fresh parsley leaves, chopped

DIRECTIONS:
1. Preheat oven to 375 degrees F. Spray a muffin tin with nonstick spray.
2. In a bowl, beat together eggs, milk, salt, and pepper.
3. Mix in ham or turkey, cheese, and parsley.
4. Using a large spoon or ice cream scooper, fill muffin cups almost to the top with egg mixture.
5. Bake in middle rack of oven for about 16 to 18 minutes.
6. Remove frittatas by using a rubber spatula to carefully pull sides away from muffin tin. Serve immediately.