"Frittatas are one of my favorite things to make for breakfast. They bake in the oven, so you have time to sit and enjoy that first cup of coffee instead of being stuck in the kitchen cooking!"
1 tbsp of olive oil
1/4 cup of diced onion
1/2 jalapeno, deveined and seeds removed, finely diced
gound black pepper, to taste
2/3 cup of diced ham (I use the pre-packaged diced ham)
1 clove of garlic, minced
salt (if needed)
1 cup of shredded Mexican blend cheese
1/4 tsp of ground cumin
3 eggs
salsa, guacamole, sour cream, for dipping (if desired)
Preheat oven to 350 degrees. Spray a 6-cup muffin tin with non-stick cooking spray and set aside. In a skillet, heat the olive oil over medium heat. Add the onions, jalapeno, and ham. Add pepper ONLY at this point. Cook 3-4 mintues. Then add the garlic and cook for 1 minute longer. At this point, you may add salt if you desire (ham has a naturally salty flavor, so you may not need to). Remove from the heat and cool. In a medium bowl, beat the eggs. Then stir in the cumin and cheese. Once the ham and vegetables have cooled, add them to the egg mixture and stir in. Pour into the muffin cups, dividing the mixture evenly (muffin cups should be full). Bake for about 30-45 minutes, or unitl tops are brown and the frittatas are no longer "jiggly" (you can test this by shaking the pan just a bit). Remove and cool for 10 minutes. To unmold, run a butter knife around the edges of the frittatas, and "jiggle" them with the knife just a bit to loosen from the bottom. Serve with dipping condiments, if desired. Enjoy!
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