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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Rosemary, Ham and Swiss FrittatasRosemary, Ham and Swiss FrittatasRosemary, Ham and Swiss Frittatas
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.

. .
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 *

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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Comments

Anything MORE yummier has just GOT to be worth checking out, no?! ;)

 DJ  11/25/2014

"More yummier" I'm sold :)

 Ally  11/4/2014

KW ... go for it! It'll work just fine!

 DJ  8/24/2014

Just saw this on your Facebook post and I am so going to make these...any reason I couldn't use half-n-half since it's what I have on hand instead of the heavy cream other than a slight increase in carb count?

 KW  8/24/2014

Carina knows what I'm talking about! ;)

 DJ  2/22/2014

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!!!

 Carina  2/21/2014

Kathy ... a fun and delicious idea! YUM!

 DJ  1/19/2014

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!

 Kathy  1/18/2014

Sheila, nice little tip! Thanks for the idea!

 DJ  1/18/2014

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.

 sheila  1/17/2014

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!

 DJ  4/17/2013

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!!!

 Sharon  4/17/2013

silicone muffin "tins" work even better... no need to butter or line them... just flex them to pop those babies out

 unknown  4/4/2013

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! :)

 DJ  1/2/2013

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 :-)

 Di Heath  1/1/2013