Mini Christmas Frittatas

December 21, 2014

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I don’t know about you, but the kitchen is the last place I want to be on Christmas morning. That’s why I love these mini fritattas – they take less then 15 minutes to whip together, and 10 minutes to bake. Plus, for some reason my kids all loved these, which is more then I can say for egg casserole or quiche – both of which I happen to love and are great holiday make ahead ideas but the kids don’t love them.

I think ham, egg and cheese might just be my favorite combo on the planet (asides from fried pickles dipped in ranch).  Western omlettes make me swoon. And so do these. The salty bite of parm with the smokiness of the ham are just a match made in heaven. Plus these are relatively healthy for you – you know, to balance out the egg nog spiked with bourbon. Or if you are doing Whole Foods during Christmas (in which case, you may not want to hear about how I am making these with Egg Nog Challah French Toast).

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And don’t even get me started on a chance to use red and green for Christmas morning.

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Sauteeing the onions and peppers first just lends a sweet, buttery note to the whole little bite. They’re so cute. And you can make the batter the night before and just pour them in if you want to make it ahead.

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We may be totally behind on our gift wrapping and cookie making, but Christmas brunch is covered. Hope you are having a very merry festive week little elves! xo Katie


Ham, Cheese and Red Pepper Fritattas (printer version here)


Nonstick vegetable oil cooking spray

8 large eggs

1/2 cup whole milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 ounces thinly sliced ham, chopped

1 small onion, chopped (about ½ cup)

1 small red pepper, chopped (about ½ cup)

1/3 cup freshly grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves



Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.

Heat a pan on medium heat with 1 tablespoon butter, then add the onions. Cook for 5 minutes, until soft. Add the red peppers, cooking for 5 minutes until soft.

Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, onion and pepper mixture and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.

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