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Mini Frittatas with Ham and Cheese Recipe

by Jeanette on March 29, 2013 · 24 Comments
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Mini Egg Frittatas with Vegetables © Jeanette's Healthy Living

A few weeks ago, I made these Mini Frittatas with Ham and Cheese for a church function and ended up making extra for weekday breakfast-on-the-go. I’ve never made a frittata before although it’s been on my list to try forever. Frittatas are basically an open-faced omelet that is baked in the oven. The base is made of eggs and the toppings are endless – it’s the perfect medium for using up all the little bits and pieces of vegetables in your refrigerator.

I know I just posted an omelet recipe, but since Easter is this weekend, I wanted to share this frittata recipe because it would be perfect for Easter brunch, and it’s also the perfect on-the-go breakfast for busy weekday mornings. In my recent hangout with Elizabeth Ward, we talked about the importance of eating protein at breakfast time. Elizabeth said if timing was an issue that we should wake the kids up earlier to make sure they ate a good breakfast. On the flip side, we as parents, can make healthy breakfast bites like these frittatas ahead of time and reheat them for breakfast – they just take a few minutes in the toaster oven.

Mini Egg Frittatas with Vegetables © Jeanette's Healthy Living

Frittatas, like omelets, are a great way to sneak in some vegetables at breakfast. Little bits and pieces of red bell peppers, steamed broccoli, mushrooms, roasted asparagus or cauliflower would all be great in these mini frittatas. I added ham to the frittatas when I made them, but you could easily it out, or add chopped up chicken sausage.

I served a few of these mini frittatas with a small cup of Greek yogurt for a protein-packed breakfast, along with a glass of orange juice – a great way for anyone to start the day.

Mini Frittatas with Ham, Vegetables and Cheese

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8

Serving Size: 3 mini frittatas


  • 2 teaspoons olive oil
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup onion, finely chopped
  • 2/3 cup reduced salt uncured ham, chopped
  • 1/3 cup shredded organic or non-RBST reduced-fat Cheddar cheese
  • 2 tablespoons chives or scallions, finely chopped
  • 1/8 teaspoon dried thyme, Fines Herbes or your favorite dried herbs
  • 1/8 teaspoon ground black pepper
  • 3 large egg whites
  • 2 large eggs
  • cooking spray


  1. Preheat oven to 350 degrees.
  2. Heat a large skillet with oil over medium heat. Add peppers and onions and saute until translucent, about 2 minutes. Add ham; saute 2 minutes. Remove from heat; cool 5 minutes.
  3. Combine cheese, chives, thyme, pepper, egg whites and whole eggs in a medium bowl; whisk together. Add pepper/onion/ham mixture and stir well.
  4. Spoon into 24 miniature muffin cups coated with cooking spray (use a non-stick pan and be sure to spray the cups well to prevent sticking).
  5. Bake for 15-20 minutes until set.


Adapted from Cooking Light


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  1. Yum, these little guys look awesome! Pinning.

  2. I’ll do mini anything, but mini frittatas… yum!

  3. Perfect for my diet and love the emphasis on lower sodium here.

  4. I love mini frittatas and yours look perfect, Jeanette! So yummy!

  5. I love these frittatas–definitely perfect for Easter. :)

    • Jeanette Jeanette says:

      Thanks Jean – these little bites are great for an Easter spread. Extras reheat nicely too for weekday breakfasts.

  6. I love fritattas because they’re like big omelettes that you don’t have to flip or stand over!! But these single portion ones are extra cute and such a great idea!

    • Jeanette Jeanette says:

      You know, I never made frittatas before, but now that I have, I understand why people love them – so easy, and great for a crowd.

  7. Perfect morsels of deliciousness!

  8. I love me a frittata – a little much. So the idea of bite sized ones – oh yeah! Im loving that.

    • Jeanette Jeanette says:

      Thanks Kita – I’ve never made a full-size frittata, but I can see why people love them, so easy to make and versatile.

  9. Great recipe; just saved it for my round-up!

    • Jeanette Jeanette says:

      Thanks Kalyn – these are great little appetizers, breakfast food or brunch food. Hope your move went well!

  10. Mmm– a lady at our church makes something similar to this at every special gathering. I never knew what they were called though! I’ll have to give these a try :)

    Happy Easter to you!

  11. These look great! l’ve never tried making frittatas either but you made it sound so simple. Thanks for sharing the recipe Jeanette, I think my toddler son would really love these since they are bite-sized and look delicious!

  12. Yummy! They look like little super delicious tater tots and that makes me happy!

  13. Jeanette, another hit! Eggs are a great protein and the flavor is wonderful. 2 batches of frittatas served with broccoli and good bread were gobbled down by the family in no time!

  14. Can I do them a night before and serve for the breakfast next morning? What is the best way to warm them up?

    • Jeanette Jeanette says:

      Hi Nata, you can make these ahead of time and reheat for a few minutes in the oven (I use my toaster oven).

  15. Hi! I love frittatas after learning to make them in a cooking class. These single serve ones seem perfect for me as I’m a family of one. :) I’m wondering if these would be freezable? I’d love to make a batch and keep some in the fridge for a few days and freeze the rest so they don’t go bad. Thoughts?

    • Kristin, I haven’t tried freezing them, but they probably should freeze okay. They sell frozen quiches which is why I think it should work.

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