Italian Mini Frittatas Recipe
Italian Mini Frittatas Recipe photo by Taste of Home

Italian Mini Frittatas Recipe

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“While these individual frittatas contain prosciutto, cheese and butter, the amounts are small so each portion stays slim. They’re easy to prepare, easy to serve and will certainly become a brunch favorite” says, Michelle Anderson, of Eagle, Idaho.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 2 tablespoons chopped sun-dried tomatoes (not packed in oil)
  • 1/2 cup boiling water
  • 2 thin slices prosciutto, finely chopped
  • 1/4 cup chopped shallots
  • 1 teaspoon butter
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1-1/2 cups fat-free milk
  • 4 egg whites
  • 2 eggs
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup shredded Asiago cheese
  • 1/2 cup canned water-packed artichoke hearts, rinsed, drained and chopped
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 3/4 teaspoon salt
  • 1/2 teaspoon white pepper

Nutritional Facts

2 frittatas equals 172 calories, 7 g fat (4 g saturated fat), 93 mg cholesterol, 642 mg sodium, 11 g carbohydrate, trace fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch


  1. Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
  2. In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside.
  3. In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture.
  4. Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm. Yield: 1 dozen.
Originally published as Italian Mini Frittatas in Healthy Cooking April/May 2009, p30

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Reviewed Apr. 12, 2016

"These were well-received at my house. Even the kids ate them pretty nicely. I did use full-fat mozzarella and 2% milk and turkey bacon. Getting them cleanly out of the muffin tins is no joke."

Reviewed Aug. 24, 2015

"This sounds wonderful and I would like to make it for a brunch I am having in Sept. Would this recipe work if I made it as "one" fritta? Baking it in a glass baking dish? I want to double the recipe. Thanks for any ideas."

Reviewed Apr. 20, 2014

"I recently made this recipe for my son's 5th grade class, as part of teachers' request for protein snacks to be sent during spring testing. One of his classmates wrote me a thank-you note saying, "I loved the frittatas. During TCAP, I had something to look forward to. Your frittatas were my favorite snack. I really liked how it had flavor and it was healthy." Also, this recipe was simple enough that my 11-year-old could help put it all together. Highly recommended!"

Reviewed May. 2, 2012

"Great recipe and tastes even better the second day. I have changed meats to ham or chopped turkey bacon an added spinach sometimes and always a favorite."

Reviewed Sep. 4, 2010

"Really good. I substituted canadian bacan for the proscuitto because that's all i had on hand. Made ahead for weekday breakfasts intending to reheat 2 each morning for breakfast, they were all gone in three days after my husband decided to try my "health food.""

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