Spring is here! It’s time to celebrate the end of cold, yucky days with some good food! I was inspired to make these mini frittatas by the “bird’s nest” recipes so popular at this time of year. I have made a sweet version in the past and thought I’d make a savory version! These are actually great for breakfast, lunch or dinner; even an appetizer at your next party.
I used “spaghetti-like noodles” called Shiritaki noodles to add a little bit of the “nest” look. I used these specific noodles because of their health benefits. They are quite high in fiber, are gluten free and fat free. I used the spinach ones for the added health benefits. HOWEVER, these noodles have a slightly unpleasant odor when opening the package, which is why I rinsed them! The taste is not like the smell at all.
There is basically no taste to these noodles and much like tofu, take on the flavor of whatever it is being cooked with. You can feel free to use regular spinach spaghetti or none at all! I omitted salt because the ham and mozzarella already contribute enough salt to the recipe.
FUN FACT: What is the difference between a Frittata and a Quiche? A Quiche has a crust and more of a creamy texture (as milk or cream is usually added), and a Frittata does not have a crust and is more like a thick omelette with mostly eggs and egg whites.