Western Omelet Mini Frittatas

Great for a low-carb breakfast on the go, these Mini Western Omelet Frittatas have everything you love in a western omelet like: diced ham, bell peppers and Swiss cheese, simply made in a muffin pan. Yields 6 (2 frittata) servings.

Course Breakfast

Cuisine American

Keyword breakfast, easy, easy breakfast, frittatas, healthy, make ahead, mini, prep, western omelet

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 130

Author Laurie McNamara

Equipment

USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Ingredients

olive oil spay for muffin tin
6 large eggs
6 egg whites
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch red pepper flakes
1 cup diced leftover cooked ham see notes
1/2 cup grated Swiss cheese
1/2 cup diced red bell pepper
1/2 cup diced mushrooms optional
1/3 cup diced green onion

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃).
Brush the inside of each muffin cup with olive oil (or spritz with olive oil non-stick spray).
Crack 6 eggs into a large mixing bowl. Then separate the remaining 6 yolks from the egg whites, adding only the egg whites to the mixing bowl, saving the yolks for another purpose. Whisk the eggs with the salt, pepper and red pepper flakes until beaten and throughly combined.
Next, add in the diced ham, Swiss cheese, red bell pepper, mushrooms (if using), green onions. Mix until incorporated.
Use a 1/4-cup measuring cup to evenly divide the mixture among the prepared muffin pan. Bake on the middle rack of your preheated oven for 20 minutes.
If making in advance, allow the mini frittatas to cool completely before storing in an airtight container.
To reheat; wrap in paper towel and microwave until warm.
**If you don't have leftover ham, any cooked ham like deli lunch meat or a ham steak will work just fine.

Nutrition