Easy parma ham (or prosciutto) and spinach mini frittatas – an easy make-ahead breakfast to take with you on the go!
Every family seems to have at least one recipe that is sacredly prepped every single holiday season and, to humans outside of the family, is completely, totally, mind-numbingly brain boggling (slash potentially a little gross).
For some, it’s a fully-loaded fruit cake with ultra processed fruit. Others may have a 78-step turkey preparation process that requires all forms of marinating, brining, basting, stuffing, roasting, smoking, and frying. Perhaps your family’s ultra secret holiday brain-boggling recipe comes from the far reaches of the world, and in order for it to be authentically prepared, one must take a plane, train, and/or automobile to acquire the ultra rare ingredients. That, or place an amazon.com order.
What’s your family’s crazy sexy cool (slash gross) recipe? I’ll tell you mine if you tell me yours. Okay, I’ll tell you anyway. My family’s off-the-wall holiday recipe is. . .
7-up salad. It includes, first and foremost, equal parts insanity and disgustingness, as well as lime Jell-O, whipped cream, cream cheese, mayonnaise, marshmallows, chunks of canned pineapple, walnuts, and of course, 7-Up – – – > as-in-7-Up-yours. Because why the hell wouldn’t you mash all of that crap together and call it salad?
I do love my family, I swear.
Big HOWEVER; If it were up to me, my each and every holiday would be: a.)void of 7-Up salad. Boohoo, it would SO not be missed…sorry, Mom, and b.) would include simple, fresh dishes that don’t include mayonnaise and pineapple in the same recipe.
Enter the proscuitto (or parma ham) mini frittata. These parma ham and spinach mini frittatas are easy, unpretentious, AND they’re not made with 7-Up!
What is the difference between Parma ham and prosciutto? That’s easy. They’re pretty much the same, except they’re not.
Prosciutto pigs can be grown anywhere and be fed anything, whereas Parma ham pigs are specially bred and grown in the Emilia-Romagna in Italy. They must be certified by some swanky Italian board of Parma experts, and must be fed a diet of grains and parmigiano-reggiano whey. Plus, the pigs must be grown for 9 months and weigh 140kg when harvested. Essentially, Parma ham is to prosciutto as Serena Williams is to Anna Kournikova. Sorry, Anna, pretty faces don’t make you awesome at tennis. Where was I? Oh yes…
The main bullet point is these mini frittatas are great for holiday entertaining. Simple and delicious. Can you make them using prosciutto instead of Parma ham? Does Anna Kournikova play tennis?
. . .
Let’s make great holiday food without Lime Jell-O. Let’s call a spade a spade and a salad a salad. Let’s make mini frittatas with parma ham!
Parma Ham and Spinach Mini Frittatas
- 6 eggs lightly beaten
- 1/3 cup half and half
- 1 cup gruyere or cheddar cheese shredded
- 2 stalks green onion chopped
- 2 cups baby spinach finely chopped
- 1 cup parma ham chopped*
Preheat the oven to 375 degrees F. and lightly oil a 12-hole muffin pan.
In a mixing bowl, lightly whisk together the eggs and half and half.
Add the remaining ingredients and mix to combine.
Using a measuring cup, fill the muffin holes about half-way to ¾ of the way up.
Bake in the oven for 27 to 30 minutes or until mini fritattas are firm and cooked through.
Allow mini frittatas to cool at least 15 minutes before running a knife around the edges to pop them out of the muffin tray.
*I used the chunked parma ham, not the thinly-sliced kind