Frittata, which comes from the Italian verb ‘friggere’ or ‘to fry’, is the Italian version of an omelet. Eggs, with their high protein and mineral content, as well as easy availability, have always been an essential part of one’s diet regardless of where you’re from. While we were traveling through Italy, the frittata was on our list of kid-friendly foods to try, but were surprised at how rare it was find at Italian restaurants. Some friends we met at a campsite in Rome told us that they’re a dish typically just made at home.
In Italy, parents make these delicious omelet-like dishes for breakfast, lunch and even dinner. They’re the perfect way to get children to eat their veggies – you easily mix whatever vegetables are in the pantry into the batter, and it cooks right up with the eggs!
While we were in Italy, LouLou and Jaf loved eating frittatas alongside a small salad, some local Italian salami and cheeses.
Simple Muffin Tin Frittatas
Adapted from Today.com Food
- 1 cup diced ham
- 1 cup corn kernels, thawed if frozen
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1/2 cup whole milk
- 2 tablespoons minced flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat an oven to 375°F and position an oven rack in the center. Using cooking spray or canola oil, lightly coat muffin cups with oil.
- Evenly divide the ham, corn and cheese between each muffin cup.
- In a medium bowl, whisk to combine the eggs, milk, parsley, salt and pepper. Ladle the mixture over the ham and cheese, filling the cups three-quarters full.
- Transfer the muffin tin to the oven and bake until the frittatas are puffed and set in the center, about 18 minutes.
- To serve: Carefully run a knife around the edges to loosen and remove from the pan. Serve hot from the oven or cool completely on a wire rack, wrap individually and freeze for up to 1 month.
Frittatas make the perfect, simple home cooked Italian meal that we hope to recreate now that we’re back in Hawaii.