Source: Elizabeth's Edible Experience (adapted from Cooking Light December 2001)
Serves: 8 (3 frittatas each)
1/2 cup finely chopped onion
2/3 cup chopped reduced fat ham (about 2 oz)
1/2 cup (about 1.5 oz) shredded reduced-fat cheddar cheese
1/8 tsp cayenne pepper
1/8 tsp dried thyme
1/8 tsp ground black pepper
4 large egg whites
1 large egg
- Preheat oven to 350.
- Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onion; saute 2 minutes or until crisp-tender and lightly browned. Add ham; saute about 3 minutes.
- Remove from heat; let cool while you combine the other ingredients. Combine eggs, pepper, thyme, cayenne, and cheese in a large bowl; stir with a whisk.
- Add ham and onion mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. (Each muffin cup will only hold about two tsp of the mixture). If you want them bigger (the size of a mini cupcake), only fill 12 of the muffin cups.
- Bake at 350 for 20 minutes or until set.