Mini Ham and Spinach Frittata
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Mini Ham and Spinach Frittatas

Delicious individual frittatas using leftover Christmas ham.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 12 mini frittatas
Author: Marcellina


  • 1 tablespoon olive oil
  • 2 cups baby spinach leaves (well packed)
  • 1 garlic clove (chopped finely)
  • 1 cup mushrooms (sliced)
  • 1/2 cup spring onions (sliced finely)
  • 8 large eggs
  • 1 cup leftover Christmas ham (chopped coarsely)
  • 1 cup vintage cheddar (chopped in small cubes)
  • 1 tablespoon fresh parsley
  • salt and pepper to taste


  • Preheat oven to 180C/350F. Grease 1/3 cup capacity muffin pans with butter or spray oil.
  • Heat the oil in a frying pan over medium heat.
  • Saute spinach until just wilted, about 30 seconds. Remove from pan and set aside.
  • Return pan to heat add in mushrooms and garlic. Fry to soften, about two minutes. Remove from pan and set aside.
  • Return pan to heat, add in spring onion. Fry to soften, about one minute. Remove from pan.
  • Allow sauteed vegetables to cool.
  • In a medium bowl, whisk eggs lightly.
  • Add sauteed vegetables, cheddar, parsley and salt and pepper. Mix well.
  • Pour evenly into prepared muffin pans. Do not overfill or you will have a mess in the oven (I know!)
  • Bake for 25 minutes until cooked through, puffed and golden.
  • Serve warm or at room temperature.


  • Be sure to grease the muffin pans very well or alternatively use non stick ( still grease) or silicone muffin pans.