1 cup (250 mL) shredded raw or cooked potato (about 1 large)
3/4 cup (175 mL) cooked ham, cut into 1/2-in. dice
2 tbsp (30 mL) milk
1/4 tsp salt
1/4 tsp dried oregano, crumbled
1 pinch black pepper
1/2 cup (125 mL) shredded cheddar or Monterey Jack cheese
Preheat the oven to 350°F (180°C).
Spray 6 compartments of a muffin pan with non-stick vegetable oil spray.
Heat the oil in a medium skillet over medium heat. Add the shredded potato and cook, stirring, for about 5 minutes or until beginning to brown. (If you're using cooked potatoes, they will probably be done in about 3 minutes.) Add the ham and continue to cook for two minutes. Remove from heat.
In a bowl, beat together the eggs, milk, salt, oregano and pepper. Add the potato and ham mixture and stir to mix.
Place the prepared muffin pan into the oven for about 2 minutes, or until hot. Remove from oven and spoon the egg mixture into the 6 compartments, dividing the mixture evenly. Place in the oven and bake for 7 minutes. Remove pan from the oven and quickly sprinkle the cheese over each "muffin." Return to the oven and continue to bake for 5 or 6 minutes or until the cheese is melted and bubbly.
Let frittata muffins cool before removing from the pan. Wrap individually and refrigerate.
This article was originally published on Sep 01, 2006
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners