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Ham, Cheese & Arugula Frittatini

55 min
20 min prep
35 min cook

Serves 8

5gCarbs
20gFat
19gProtein

Ingredients

  • 1 1/2 cups Arugula, roughly chopped
  • 8 Large eggs
  • 1 tbsp Extra virgin olive oil
  • 1/4 cup Fresh chives, as needed for garnish
  • 1 tbsp Garlic cloves, minced
  • 1 cup Half & half
  • 1 1/2 cups Ham, diced small
  • 1 cup Red onions, thin sliced or julienned
  • 2 cups Sharp cheddar cheese, shredded, divided use

Shop ingredients

  • Item, H-E-B Organics Baby Arugula. Quantity: 1 each. Price: $3.62.
    H-E-B Organics Baby Arugula
    1 1/2 cups needed

    $3.62

    Adjust quantity
  • Item, H-E-B Grade AA Cage Free Large Brown Eggs. Quantity: 1 each. Price: $2.83.
    H-E-B Grade AA Cage Free Large Brown Eggs
    8 items needed

    $2.83

    Adjust quantity
  • Item, H-E-B Extra Virgin Olive Oil. Quantity: 1 each. Price: $7.99.
    H-E-B Extra Virgin Olive Oil
    1 tbsp needed

    $7.99

    Adjust quantity
  • Item, Fresh Chives. Quantity: 2 eachs. Price: $3.50.
    Fresh Chives
    1/4 cup needed

    $3.50

    $1.75 / each

    Adjust quantity
  • Item, H-E-B Fresh Peeled Garlic Cloves. Quantity: 1 each. Price: $5.18.
    H-E-B Fresh Peeled Garlic Cloves
    1 tbsp needed

    $5.18

    Adjust quantity
  • Item, H-E-B Half & Half. Quantity: 1 each. Price: $1.85.
    H-E-B Half & Half
    1 cup needed

    $1.85

    Adjust quantity
  • Item, Hill Country Fare Cooked Ham. Quantity: 1 each. Price: $3.01.
    Hill Country Fare Cooked Ham
    1 1/2 cups needed

    $3.01

    Adjust quantity
  • Item, H-E-B Texas Roots Fresh Red Onion. Quantity: 1 each. Price: $0.81.
    H-E-B Texas Roots Fresh Red Onion
    1 cup needed

    $0.81

    Adjust quantity
  • Item, H-E-B Sharp Cheddar Shredded Cheese. Quantity: 1 each. Price: $2.78. Coupon available.
    H-E-B Sharp Cheddar Shredded Cheese
    2 cups needed

    $2.78

    Adjust quantity

Instructions

  1. Preheat oven to 375°F.
  2. Spray a mini muffin pan liberally with non-stick spray and set aside.
  3. In a non-stick sauté pan set over medium heat, add oil and allow to get hot.
  4. Add onions, garlic and ham. Sauté for 2 to 4 minutes or until onions are just translucent. Remove from heat and allow to cool.
  5. Add cooked onion mixture to a mixing bowl. Add eggs, arugula, half & half and cheese; whisk everything to combine.
  6. Pour and divide egg mixture evenly into muffin tins. Top with chives and bake for 25 to 30 minutes or until eggs are completely cooked and firm.
  7. Remove frittatini from muffin tins and top with salsa or creme fraiche. Season to taste as needed.

Nutrition

Nutrition Facts

8 servings

  • Amount Per Serving
    Calories
    270
  • % Daily Value*
  • Total Fat
    • 20g
    • 31%
  • Saturated Fat
    • 10g
    • 50%
  • Trans Fat
    • 0g
  • Cholesterol
    • 235mg
    • 78%
  • Sodium
    • 480mg
    • 20%
  • Total Carbohydrate
    • 5g
    • 2%
  • Dietary Fiber
    • 0g
  • Sugars
    • 2g
  • Protein
    • 19g
  • Vitamin C
    • 0
    • 6%
  • Calcium
    • 0
    • 30%
  • Iron
    • 0
    • 6%
  • Vitamin A
    • 0
    • 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact he manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.