Baby Frittatas

Muffin-sized frittatas with ham, feta, and veggies. Perfect for snacking or tucking into lunches.

3 eggs, beaten
2 tbsp. each: diced ham, chopped onion, chopped bell pepper, chopped raw spinach, crumbled feta cheese
1 Campari or Roma tomato (or 2-3 cherry tomatoes), diced
1 tbsp. flour
1/4 cup chicken stock, vegetable stock, or water
2 tsp. olive oil
Several slices day-old bread of your choice, cut into 1/2" cubes; I used a roasted garlic sourdough

Beat ham, cheese, and veggies into eggs. Add stock or water. olive oil, and flour and mix well.

Put 5-6 bread cubes into each cup in a muffin pan. Fill each cup about 1/2 to 3/4 full of egg mixture. Bake at 400° for 20-25 minutes or until a toothpick inserted in centers comes out clean. Serve with salsa, pesto, or marinara sauce. Makes 6.

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