Ham & Swiss muffin tin frittatas
These mini frittatas are great for meal planning; cook them on a Sunday, and eat them all week long. They’re bursting with meaty, cheesy goodness. To make prep quicker and easier, pick up pre-sliced mushrooms and (if your store has it) pre-shredded light Swiss. We “sauté” the mushrooms in the microwave to both speed up prep and simplify cleanup; no skillet to wash by hand, just a bowl to toss in the dishwasher.
8 oz, sliced
9 large egg(s)
1% low-fat milk
4 oz, diced
Light Swiss cheese
3 oz, shredded
⅓ cup(s), chopped
- Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray.
- Place the mushrooms in a medium microwave-safe bowl; cover and microwave on High until tender, 2 to 3 minutes. Drain and cool slightly.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well blended. Stir in the ham, cheese, scallions, and mushrooms. Divide the mixture evenly among the prepared muffin cups, about ⅓ cup each. Bake until set, 18 to 20 minutes.
- Serving size: 1 frittata