These are perfect for lunch boxes! Kids love the size and parents love the nutrition. Pack these little frittatas with potato sticks, bread and jam, and fruit. There you have a fun spin on breakfast for lunch! If your kids don't like veggies, just have the meat and cheese. Everything, including spices and type of cheese, is customizable.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 frittatas
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a large 6-cup muffin tin with butter.

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  • Heat oil in a skillet over medium heat. Add tomato, ham, onion powder, and parsley. Cook and stir until tomato is warmed through and juice has evaporated, about 5 minutes.

  • Whisk eggs, Cheddar cheese, and milk together in a large bowl with salt and pepper.

  • Divide the ham mixture among the 6 muffin cups. Cover with egg mixture until about 3/4 full. Place muffin tin in a larger baking pan filled with hot water.

  • Bake in the preheated oven until set, about 25 minutes. Cover with aluminum foil if tops start browning too much.

Cook's Notes:

These can also be made in six 8-ounce ramekins.

Water or cream can be substituted for the water.

Nutrition Facts

226 calories; protein 15.1g; carbohydrates 2g; fat 17.7g; cholesterol 303.1mg; sodium 352.8mg. Full Nutrition
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