Simple Egg Frittata

After a big Thanksgiving or Christmas dinner, it would be a good time for brunch the next day, and frittata is an easy dish to make. It looks like an open omelet or mini muffin. There is not a specific recipe for it. Whatever is left in the refrigerator, like ham, prosciutto, cheese, etc.,. will work, and frittata can be served at room temperature so you can mingle with friends and family before the holiday is over.
Ingredients:
4 eggs
1/4 cup milk
1/4 cup heavy cream or half and half
1/2 cup of ham, cut up
2 tbs sun-dried tomatoes, chopped
1/4 cup red onions, chopped
2 cloves garlic, chopped
1 cup cooked linguini or spaghetti
2 cups of a combination of feta, Parmesan, and cheddar cheese
Salt and black pepper to taste
2 tbs Italian flat parsley, chopped
1 plum tomato sliced into 12 pieces

Ingredients:
Cut the cooked linguine into 2-inch lengths.
Place eggs in the blender and blend until smooth and homogeneous.

In a mixing bowl, combine all the ingredients and pour eggs into the mixing bowl. Mix well.

Spray the 12 medium muffin tins with cooking spray. Scoop the batter into the muffin tins.

Decorate each with a tomato slice on top.

 Bake in preheated oven set to 375° for 20 minutes or until firm.