2 Tablespoons olive oil
1 large or 2 small onions (diced)
1/4 lb. of your favorite ham (deli or ham steak,diced)
1 10 oz. package of frozen artichoke hearts (thawed and chopped)
2 10 oz. packages of frozen chopped spinach (thawed, squeezed throughly of liquid)
1 cup of shredded mozzarella cheese
3/4 cup of grated parmesan cheese
1 dozen extra large eggs
1/4 cup of chopped fresh italian parsley (flat leaf)
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional)
1/8 teaspoon red pepper flake
Preheat oven 350*
Prepare muffin tins (cupcake size this recipe makes 24 mini frittata) spay with non stick cooking spray
In a large skillet heat olive oil, add diced onion and saute for 2 min., add diced ham and continue to saute until onion is almost translucent and ham starts to brown along the edges. Add chopped artichoke hearts and saute 2 mins. Set aside and allow to cool a bit. (this process just allows the flavor of the onion and ham to combine with the artichoke)
In a large bowl whisk eggs until all the yolks are completely beaten. Whisk in black pepper, red pepper flake and nutmeg. mix in chopped spinach, parmesan and mozzarella cheeses and chopped parsley. Mix well then add onion,ham and artichoke mixture. Stir to combine well.
Fill greased muffin tins, I like to use an ice cream scooper for more uniformed filling and less mess.
Bake on middle rack of oven for 10-15 mins. ovens all temperatures vary a bit, so start to keep a watch on them at about 8 mins.. You will know when that is because you’ll start to smell the yummy aroma in your kitchen. Frittata will be done when the tops are a light golden brown and the edges are a deeper brown. Remove from oven and allow to cool in tins for about 10 mins.. Run the tip a sharp knife along the rim of each frittata to separate from tin. Can be served warm or at room temperature. Refrigerate leftovers in a seal plastic container to preserve moisture and freshness.
