When you're in a rush, whip up these egg frittatas-to-go filled with ham and Parmesan and colby-monterey jack cheeses. You can be out the door in 25 minutes.
November 7, 2011
thin slices (2/3 oz each) cooked ham (from deli)
large LAND O LAKES® All-Natural Farm-Fresh Eggs
tablespoons grated Parmesan cheese
cup shredded Colby-Monterey Jack cheese blend
cup grape tomatoes, chopped
Pinch Italian seasoning
Salt and pepper to taste
Heat oven to 350 F. Spray 12 regular-size muffin cups with cooking spray; line each cup with ham slice (arrange to fit cup if necessary).
In medium bowl, beat eggs with fork or wire whisk until well mixed. Add in all remaining ingredients; gently stir until blended.
Divide egg mixture evenly among muffin cups. Bake about 20 minutes or until centers are set.
Mix and match ingredients based on your family’s likes and dislikes or take advantage of in-season vegetables.
For another flavored frittata, swap out one or more of the following: Swiss or Cheddar cheese for one of the cheeses, chopped zucchini for the grape tomatoes or crispy bacon for the ham.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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