Mini Cheese and Egg Frittatas

Mini cheese and egg frittata


·         6 large eggs

·         4 large egg whites

·         2 tablespoons fat-free milk

·         1/4 teaspoon salt

·         1/4 teaspoon pepper

·         3 tablespoons minced fresh chives

·         3/4 cup cubed fully cooked ham (about 4 ounces)

  • 1 cup shredded fat-free cheddar cheese


  • Preheat oven to 375°. In a bowl, whisk the first five ingredients until blended; stir in chives. Divide ham and cheese among eight muffin cups coated with cooking spray. Top with egg mixture, filling cups three-fourths full.
  • Bake 22-25 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around sides to loosen. Yield: 8 mini frittatas.