Italian Mini Frittatas Recipe
- 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 Eggland's Best 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
- Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
- 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.
- 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.
- 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.
Enjoy this recipe with a sparkling wine.
Reviews for Italian Mini Frittatas
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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!
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.
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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