Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

I love making individual frittatas for lunch. They are easy to make, healthy, and a great way to use up leftovers in your refrigerator.  I am surprised that I have never tried adding cilantro to my frittatas before – it made such a wonderful addition to this dish.  I loved the combination of flavors – spicy from the jalapenos, salty from the cheese & ham, and sweet from the baked tomatoes.  I have a feeling I will be making this again very soon!

Preheat the oven to 350 degrees.  Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste.  Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean.  Remove from the oven and serve immediately.  Enjoy.

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Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

Yield: 1

Prep Time: 5 min.

Cook Time: 25-30 min.

Total Time: 30-35 min.

Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
1 slice of Canadian bacon ham, diced
3 slices of pickled jalapeno, diced
1 small slice of sharp cheddar, diced

2 grape tomatoes, sliced
1/2 tbsp fresh cilantro, chopped

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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21 Responses to “Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro”

  1. 1

    Kris — November 12, 2012 @ 8:54 pm

    Yummy! What a great idea!!!
    xo Kris

    [Reply]

  2. 2

    mia xara — November 12, 2012 @ 10:07 pm

    Very colorful as well as appetizing! Great lunch!

    [Reply]

  3. 3

    Carmen Rosa — November 13, 2012 @ 1:42 am

    Another gorgeous looking dish, and amazing combination of flavours!! It looks elicious!!

    [Reply]

  4. 4

    Diane — November 13, 2012 @ 1:54 am

    Guess what we will be having for lunch today, thanks for the great idea. Take care Diane

    [Reply]

  5. 5

    Larry — November 13, 2012 @ 3:29 am

    Looks delicious Pam – I really like the way it puffed up.

    [Reply]

  6. 6

    Jenn's Food Journey — November 13, 2012 @ 4:27 am

    Your frittata’s always look so incredibly good!!

    [Reply]

  7. 7

    Kim in MD — November 13, 2012 @ 4:33 am

    You are the Queen of baked eggs and frittatas, Pam! Seriously, whenever I need an egg recipe I always use yours. They are amazing! Cilantro is one of those herbs that people either love or hate. Me? I LOVE cilantro! I have everything I need in my fridge to make this…I know what’s for lunch today!

    [Reply]

  8. 8

    Mary — November 13, 2012 @ 5:01 am

    Looks delicious, Pam! I love using leftovers in either a breakfast skillet hash or a frittata. This one sounds great.

    [Reply]

  9. 9

    Chris — November 13, 2012 @ 6:14 am

    Damn, I WANT THAT DISH. Is it a bad sign to have plate envy? I want this as bad as I want Kim’s (Stirring the Pot) similar mini cast iron dishes.

    [Reply]

  10. 10

    Katie C. — November 13, 2012 @ 6:27 am

    I found a recipe like this on the Eating Well web site quite a while ago. I think theirs called for brussel sprouts and potato. I had the leftover roasted sprouts from the night before, microwaved the potato and added scallions too. I also used egg substitute since I have a cholesterol problem. You are correct, you can really use just about any leftovers. I am going to try the cilantro next time and I have some jalapenos in the freezer from my garden, but *sigh* no more home grown tomatoes until next summer.

    [Reply]

  11. 11

    Paige Flamm — November 13, 2012 @ 12:13 pm

    I love frittata! And I’m loving the jalapeno and ham combo!

    [Reply]

  12. 12

    elifla — November 13, 2012 @ 12:38 pm

    This mini baked frittata must be easy, light but tasteful…xoxoxo, Flavia

    [Reply]

  13. 13

    The Café Sucré Farine — November 13, 2012 @ 3:33 pm

    Very yummy! Can I come to your house for lunch?

    [Reply]

  14. 14

    Chung-Ah | Damn Delicious — November 13, 2012 @ 3:57 pm

    I wish I could go home during my lunch hour and make this!

    [Reply]

  15. 15

    Joanne — November 13, 2012 @ 4:53 pm

    I always love your mini frittatas! Cilantro sounds like the perfect way to spruce these up!

    [Reply]

  16. 16

    Blond Duck — November 13, 2012 @ 4:56 pm

    I make these for dinner all the time!

    [Reply]

  17. 17

    Peggy Recker — November 13, 2012 @ 5:49 pm

    Sounds really good!

    [Reply]

  18. 18

    Words Of Deliciousness — November 13, 2012 @ 7:56 pm

    This looks really yummy. I love how fluffy the eggs look and the colors are great too.

    [Reply]

  19. 19

    Roz — November 13, 2012 @ 8:17 pm

    This frittata is perfect for small meals for me since my hubby won’t eat frittatas, quiche, or omellets! Love the ingredients in these!

    I hope that you have a wonderful holiday season if I don’t get to visit you during this busy time!

    Ciao,
    Roz

    [Reply]

  20. 20

    Angie@Angie's Recipes — November 14, 2012 @ 7:43 am

    What a perfect looking frittata!

    [Reply]

  21. 21

    grace — November 14, 2012 @ 12:00 pm

    ah, tis a perfect little personalized breakfast!
    on another note, sorry for your family’s loss!

    [Reply]

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