This is not only an impressive dish, but so easy you’ll make them regardless if you eat low-carb or not. Best of all, you can eat these straight off the pan or at room temperature. I make them when having guests over for brunch, but you can easily pop the leftovers in the freezer and reheat, since the recipe makes about 40. There are about 4 g of carbohydrates per mini-frittata, depending on your ingredients.
- Nonstick cooking spray
- 8 large eggs
- ½ cup whole milk
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 4 ounces thinly sliced ham, chopped
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees.
Spray 2 mini muffin tins (24 cup each) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend. Stir in the ham, cheese, and parsley. Fill the muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8-10 minutes. Using a rubber spatula, loosen the frittats from the muffin cups and slide the frittats onto a platter. Serve immediately.
4 g carbohydrates
12 g protein