Back before Rachel Ray became annoyingly omnipresent and started stiffing servers on their tips, she actually wasn’t too bad a source for really easy recipes. I liked her ham and cheese mini fritatta recipe, but thought it could be done even more easily. The recipe is easy, but my version is even better.
Carla’s Even Easier Ham and Cheese Mini Fritattas
Two tablespoons of melted butter
Finely shredded Swiss cheese (from the dairy section)
Diced ham (from the meat section)
6 large eggs
About two tablespoons of water
Pepper (preferably freshly ground)
Parsley garlic salt
Preheat oven to 375 degrees F.
Brush a 24 cup mini-muffin tin with the melted butter. Place about a half tablespoon each of the ham and then cheese in each of the mini-muffin tins. In a 4-cup measuring cup with spout, beat the eggs, water, pepper and garlic salt. Be sure to beat the egg mixture well. Pour egg mixture into the muffin tins starting to only fill about half way up and then distributing the rest among the tins.
Bake until golden, about 12 to 15 minutes. Remove and let cool to handle (about 5 – 7 minutes).
Sometimes, I mix things up by using taco cheese and I want to try using leftover taco meat some time. Lots of other options are already coming to mind! Warning… I have yet been able to get cooking spray to work as well as the melted butter does.