I was watching The Chew the other day and Nellie Furtado was a guest. She’s a musical artist and she was quite fun. They made frittatas and called them Nellie Frittatas. I laughed out loud and of course had to steal that idea. I had the remainder of a rustic baguette and wanted to make mini frittatas to freeze for quick morning meals. The timing was perfect!
In the spirit of trying to make the frittatas more “Nellie” who is Canadian, I should have used Canadian bacon in the little frittatas. Alas, I only had ham but it looks similar enough to do in a pinch. I diced up ham and set it aside in a bowl.
I pulled some orange sweet bell pepper out of the freezer. The pepper was already diced so I placed it in a nonstick skillet with a drizzle of oil and sautéed it for a few minutes to bring out the sweetness and flavor with a little caramelization. Plus it makes the peppers taste more “finished”, if I could use that word.
I had some Roma tomatoes that needed to be used. I diced 3 of them into small pieces and set them aside in the bowl with the ham. I cut my rustic baguette into cubes, making quite a mess with the crumbs. We’d had it with spaghetti soup several days earlier and the bread had definitely gotten hard and crumbly! Perfect to use for making egg bakes or frittatas.
I sprayed 2 jumbo muffin tins and placed a small handful of baguette cubes in each cup. I reserved about 1/2 cup of cubes to tuck 3-4 on top of each finished frittata before baking. I also divided the diced tomatoes among the muffin cups.
I added the lightly browned pepper to the cups. I was out of green onions so I omitted them this time.
Next came the diced ham, in heaps on each cup.
I broke 12 eggs into a pitcher, added some milk, a sprinkling of dry mustard, salt and pepper, and whisked it until it was smooth.
I poured the egg mixture over the muffin cups carefully. If you end up needing more egg mixture to fill the final cups, that’s not unusual. Whisk a couple more eggs, some milk, ground mustard, salt and pepper and pour it over the remaining cups. Sometimes recipes aren’t an exact art, we have to learn to improvise!
I pulled some shredded cheddar out of the fridge and put a mound on each muffin cup. I used a fork to tuck the cheese down a bit so it didn’t end up in a melted brown lump just on top of each frittata.
Lastly I placed 3 or 4 of those reserved bread cubes on top of each frittata, pressing them in to help absorb some of the egg mixture and brown as they baked. I let the frittatas set on the counter for 30 minutes to soak into the dried bread cubes.
My oven was preheated to 350°F and I slid the pans into the oven for 30 minutes. I tested the center of one frittata with a butter knife to see if it was wet or dry. I gave the timer 5 more minutes twice, for a total of 40 minutes baking. Your time may vary as well.
Were they good? Of course! Little frittatas of ham and cheese goodness! The tomatoes and peppers added a nice touch of vegetables. You could add some chopped spinach for a boost of greens as well. I often add spinach and green onions to the frittatas.
The mini frittatas are great frozen and microwaved in the mornings for a quick, healthy meal.
Mini Nellie Frittatas
- 2 cups Canadian bacon or ham; diced
- 4 cups bread; diced (use bread that’s fairly dry; reserve a cup for topping later)
- 1 cup sweet bell pepper; diced
- 3 Roma tomatoes; diced
- 1/4 cup green onion; diced (I omitted this time- I was out of them!)
- chopped spinach (optional)
- 2 cups cheddar cheese; shredded
- 12 eggs
- 3 cups milk
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Sauté diced pepper in a nonstick skillet with a drizzle of oil for several minutes until lightly browned.
- Spray or grease 12 jumbo muffin cups. Place handful of bread cubes in each cup.
- Divide tomatoes, peppers, green onions and ham among the 12 cups.
- Whisk eggs, milk, dry mustard, salt and pepper until well mixed and smooth. Pour over muffin cups.
- Place a good amount of shredded cheddar on each frittata.
- Use a fork to tuck the cheese into the frittata, somewhat. Top with reserved bread cubes, pressing gently in to coat.
- Let frittatas sit for 30 minutes to absorb liquid.
- Bake at 350°F for 30 minutes or until knife inserted in center is dry.
- Remove from oven to a rack and let cool before eating or wrapping and freezing.