100 Calorie Ham And Cheese Individual Frittatas Recipes

MINI HAM AND SWISS FRITTATAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 24-cup mini-muffin pan with cooking spray.
• Toss cheese and ham together in a bowl; distribute evenly between the 24 prepared muffin cups.
• Beat eggs, onion powder, garlic powder, and pepper together with a whisk in a bowl; pour in equal amounts over ham and cheese in muffin cups.
• Bake in preheated oven until tops turn light golden brown, about 12 minutes. Remove frittatas form cups with a spoon.

MINI HAM 'N' CHEESE FRITTATAS

Steps:

• Preheat oven to 375°. In a bowl, whisk the first 5 ingredients until blended; stir in chives. Divide ham and cheese among 8 muffin cups coated with cooking spray. Top with egg mixture, filling cups three-fourths full. , Bake until a knife inserted in the center comes out clean, 22-25 minutes Carefully run a knife around sides to loosen.

MINI HAM AND CHEDDAR FRITTATAS

Steps:

• Preheat oven to 400°F (200°C). Whisk eggs with mustard. In separate bowl, toss ham with cheese, green onion and tomato. Divide evenly between the 24 cups of greased mini muffin tin. Pour egg mixture over top.
• Bake for 15 to 18 minutes or until eggs are set. Cool for 5 minutes. Run a thin knife around edge of each frittata to remove. Serve warm or cool completely.

INSTANT POT MINI FRITTATAS

Steps:

• Add the bacon to the Instant Pot® and turn the pot on the high saute setting (See Cook's Note). Cook the bacon, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Remove from the pot and set aside on a paper towel.
• Add the mushrooms to the pot along with the thyme leaves and a pinch of salt. Cook, stirring occasionally, until the mushrooms have reduced to half their size and are golden brown, 6 to 8 minutes. Remove the mushrooms from the pot and divide the mushrooms among the cups of a silicone egg bites mold. Divide the spinach among the cups, along with the bacon and cheese.
• Gently whisk the eggs together with the cream, nutmeg and 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well combined (gently to avoid creating foam). Pour the custard over the fillings in each of the cups.
• Wipe out excess bacon grease in the bottom of the pot. Add 1 cup water to the bottom of the pot. Place the egg cups on the rack and cover tightly with the silicone lid or foil. Lower into the pot using the rack handles and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 6 minutes.
• After the pressure cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Be careful of any remaining steam and unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini frittatas out of the pan. The frittatas can be eaten right away or stored in the trays in the refrigerator or freezer; reheat in the microwave for 30 seconds to 1 minute.

100-CALORIE HAM AND CHEESE INDIVIDUAL FRITTATAS

Steps:

• Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.
• Heat 1 teaspoon of the oil in a large nonstick skillet set over medium-high heat. Add the ham and cook until shrunken and somewhat dried, 2 to 3 minutes. Turn and cook another 2 minutes. Transfer to a bowl.
• Add the remaining 1 teaspoon oil and the onions to the pan and reduce the heat to medium-low. Cook, stirring occasionally, until the onions are translucent and very soft, 11 to 12 minutes.
• Meanwhile, lightly beat the whole eggs and egg whites in a large bowl. Add all but 2 tablespoons of the cheese, the salt and thyme, and whisk until well blended. Stir in the ham and onions.
• Scoop about 1/4 cup of the mixture at a time into the prepared muffin pan, and divide the remaining 2 tablespoons of cheese over the tops. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool slightly before removing from the pan. Serve warm or at room temperature.

HAM AND CHEESE FRITTATA

Steps:

• Preheat oven to 450°F.
• Mince garlic. Using the flat part of the knife, press down on the garlic clove until it crushes. Cut off the stubby end and peel off the skin. Chop with knife.
• In skillet, sauté minced garlic, diced potatoes and onions in olive oil.
• Once brown, add a few teaspoons of water and cook another 1-2 minutes. Then add in the diced ham.
• In bowl, whisk eggs, milk, salt and pepper.
• Pour egg mixture over the ham, potatoes and onions.
• Cook over medium heat for 5 minutes, until the eggs have set around the edges or the skillet.
• Place skillet into the oven and bake at 450°F for 5-10 minutes, or until eggs have set in the middle.
• Add shredded cheese to the top and bake another 1-2 minutes until cheese melts.
• Serve Ham and Cheese Frittata with Fresh Fruit.

100-CALORIE HAM AND CHEESE INDIVIDUAL FRITTATAS

Steps:

• Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.
• Heat 1 teaspoon of the oil in a large nonstick skillet set over medium-high heat. Add the ham and cook until shrunken and somewhat dried, 2 to 3 minutes. Turn and cook another 2 minutes. Transfer to a bowl.
• Add the remaining 1 teaspoon oil and the onions to the pan and reduce the heat to medium-low. Cook, stirring occasionally, until the onions are translucent and very soft, 11 to 12 minutes.
• Meanwhile, lightly beat the whole eggs and egg whites in a large bowl. Add all but 2 tablespoons of the cheese, the salt and thyme, and whisk until well blended. Stir in the ham and onions.
• Scoop about 1/4 cup of the mixture at a time into the prepared muffin pan, and divide the remaining 2 tablespoons of cheese over the tops. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool slightly before removing from the pan. Serve warm or at room temperature.
• Cook's Notes: You may substitute 6 strips of lean, center-cut bacon for the ham and still stay under 100 calories.