Mini-Corn and Ham Frittatas
Joel Gamoran's kid-friendly muffin tin fittatas
Megan O. Steintrager / TODAY
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    • 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.