Ham and Cheddar Mini Frittatas
Serves: 12 Mini Frittatas
  • 10 large eggs
  • 1 cup chopped fresh tomato
  • ½ cup chopped red onion
  • 1 cup chopped Castle Wood Reserve® Smoked Virginia Ham
  • 1 jalapeno, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup shredded cheddar cheese
  1. Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.
  2. In a small bowl, combine chopped red onion, tomato, and minced jalapeno.
  3. Place 1 heaping tablespoon of mixture into each muffin cup. Following that, add 1 heaping tablespoon of chopped Castle Wood Reserve® Smoked Virginia Ham to each muffin cup.
  4. Next, whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the muffin tin, leaving ¼" from the top. Top with about 1 tablespoon shredded cheese.
  5. Cook for 20 to 25 minutes, or until the egg has puffed and comes clean with a toothpick.
  6. Remove the frittatas from the muffin pan and enjoy while hot.
  7. Store in an airtight container in the fridge for up to 5 days.
Recipe by My Modern Cookery at https://www.mymoderncookery.com/ham-cheddar-mini-frittatas/