DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Rosemary, Ham and Swiss Frittatas

Prep: 10 min | Cook: 30 min | Total: 40 min | Servings:4

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I make these things at least once a week. I really honestly don't know why, either! There is always a different flavor and the number of ingredient combinations is near endless, but ... it's easier and quicker to just whip up a batch of Poorly Cooked Eggs.

HOWEVER, I probably make these things as often as I make Poorly Cooked Eggs. It takes twice as long and requires baking, but ... it's just ... creamier ... softer, perhaps. More yummier? I think because there's more cream in the eggs and that it's baked, mastication becomes a slightly more sultry experience.

Doing it this way also allows you to make more than you'd be able to in a single pan. Portions are also easier to hand out ... they're just beautiful little baked eggy cups of delight!

I also will put them in the oven and go take a shower, while they bake. Out of sight ... I will then refrigerate the remaining little pucks of goodness for another day. They hold quite well and reheat easily!

I do recommend non-stick Teflon pans for this kind of thing. The frittatas pop right out, but in a standard muffin tin ... they're likely get stuck ... and stay stuck, unless you butter the dickens out of the cups, in advance. That's right. The dickens. Another option would be to use cupcake liners.
Rosemary, Ham and Swiss FrittatasRosemary, Ham and Swiss FrittatasRosemary, Ham and Swiss Frittatas

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/2 cup (56.8g)  bacon bits20012240000
1/2 lb (227g)  ham, cubed356.5316.0346.744.01004.01
1/2 lb (227g)  swiss cheese, cubed862.4163.2661.412.090012.09
1 tbsp (2g)  fresh rosemary, chopped2.62.12.06.42.2800.14
4 large (200g)  whole eggs28620262002
1 1/4 cups (297.5g)  cream, heavy whipping1026.251106.258.75008.75
2 tbsp (30g)  dijon mustard, whole grain24.751.171.482.921.201.72
salt and fresh cracked pepper, to taste0000000
Totals (of 4 Servings):2758.56222.58g165.93g30.19g1.48g0g28.71g
Per Serving:689.6455.65g41.48g7.55g0.37g0g7.18g *

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Method:

  1. Pre-heat oven to 400 F.
  2. In a mixing bowl, mix together your bacon, ham, swiss cheese and chopped rosemary.
  3. If you have seasoned Teflon or non-stick muffin pans, fill each of the 12 cups (possibly in two 6-cup pans) with a portion of the ham and cheese mixture. If you don't, spray the trays or butter them, heavily, then fill with the ham and cheese mixture.
  4. In the same mixing bowl, whisk together your eggs, cream, mustard and a small amount of salt and pepper.
  5. Evenly pour the egg mixture into each cup.
  6. Bake for about 23 minutes, or until puffy and golden brown.
  7. Remove from oven and let rest for 5 minutes. They will fall, but they will also be easier to move around.
  8. Serve!

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Post a Comment


Posted by DJ on Feb 22, 2014, 06:30 PM EST
Carina knows what I'm talking about! ;)
 
Posted by Carina on Feb 21, 2014, 11:48 PM EST
I use more bacon, more cheese (usually a mixture of different cheeses with pannan as the main one), more eggs and less cream and I bake it in a big pan fora longer time. I sometimes throw in some broccoli and some oregano into it, but usually I just put in some salt. This gives me a nice big "pie" that works well warm or cold as a side dish, with some salad or on its own. The family lives it! I mean, hello, It's Bacon And Cheese!!!
 
Posted by DJ on Jan 19, 2014, 02:55 PM EST
Kathy ... a fun and delicious idea! YUM!
 
Posted by Kathy on Jan 18, 2014, 03:43 PM EST
Hi DJ- I made these today and they are delicious. The recipe made 24 in my whoopie pie pan so they were thinner, then I made a large batch of CUT THE WHEAT, DITCH THE SUGAR'S Easy Tender Biscuits in the same whoopie pan. Perfectly sized, split and filled with deliciousness! Breakfast sandwiches, lunch sandwiches, dinner sandwiches, snacks....well, you get the idea. Thanks for another great recipe! Oh, and by the way, I love the way you show your stats for each recipe!
 
Posted by DJ on Jan 18, 2014, 01:53 PM EST
Sheila, nice little tip! Thanks for the idea!
 
Posted by sheila on Jan 17, 2014, 07:03 PM EST
I make something similar, but I cook it in the microwave... so creamy, quick and easy! I often will prepare it ahead of time, then cook it at work on my break if I don't feel like eating breakfast right away.
 
Posted by DJ on Apr 17, 2013, 01:18 PM EST
Hi Sharon. Yep, they're the infinite recipe! It's really anything you want to put into them, with the ingredients held into place with the egg mixture. I have a zillion flavor combinations. Love them all!
 
Posted by Sharon on Apr 17, 2013, 09:54 AM EST
I really like the mustard in the egg mixture. I used homemade sausage, mushroom, spinach and pepper jack cheese ( it's what I had on hand). We travel a lot. Right now we are in our way to Alabama to visit relatives. These will definitely become a staple for our traveling. So many options!!!
 
Posted by Unknown on Apr 04, 2013, 12:40 PM EST
silicone muffin "tins" work even better... no need to butter or line them... just flex them to pop those babies out
 
Posted by DJ on Jan 02, 2013, 12:04 AM EST
Hi Di! Thanks for the kind words and ... for pointing out my error! I've just fixed it. The answer is ... SWISS! That said, Parmesan is also a great option and one I use often. Swiss, to my mind, is a better buddy with the Dijon, but it also happens to be higher in carbs than Parm. So ... in a sense ... you've just made a delightful slightly low carb twist! I just fixed the instructions to reflect the change. Thanks, again! :)
 
Posted by Di Heath on Jan 01, 2013, 11:56 PM EST
Hi DJ I made these for lunch today and they were soooo yummy....thank you!! Just had a question regarding the cheese. The ingredients list says swiss cheese but the instructions say parmesan. Just checking which one it was....I added half of each to cover my bases ;-) Love your work, Cheers, Di :-)