Mini Italian Frittatas

Name: Mini Italian Frittatas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 1/2 cup boiling water; 1/4 cup sun-dried tomatoes (not packed in oil); 3/4 cup shredded part-skim mozzarella cheese, divided; 1/2 cup chopped fresh spinach; 1/3 cup water-packed artichoke hearts, rinsed, drained and chopped; 1/3 cup chopped roasted sweet red peppers; 1/4 cup grated Parmesan cheese; 1/4 cup ricotta cheese; 2 tablespoons minced fresh basil; 1 tablespoon prepared pesto; 2 teaspoons Italian seasoning; 1/4 teaspoon garlic powder; 8 large eggs; 1/2 teaspoon pepper; 1/4 teaspoon salt

I created this recipe when my friends and I had a picnic breakfast. I wanted an egg meal that was portable and easy to make. The result was this crowd-pleasing frittata!—Jessie Apfe, Berkeley, California

Ingredients

1/2 cup boiling water
1/4 cup sun-dried tomatoes (not packed in oil)
3/4 cup shredded part-skim mozzarella cheese, divided
1/2 cup chopped fresh spinach
1/3 cup water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup chopped roasted sweet red peppers
1/4 cup grated Parmesan cheese
1/4 cup ricotta cheese
2 tablespoons minced fresh basil
1 tablespoon prepared pesto
2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
8 large eggs
1/2 teaspoon pepper
1/4 teaspoon salt

Directions

Preheat oven to 350°. Pour boiling water over tomatoes in a small bowl; let stand 5 minutes. Drain and chop tomatoes.
In a small bowl, combine 1/2 cup mozzarella cheese, spinach, artichokes hearts, red peppers, Parmesan cheese, ricotta cheese, basil, pesto, Italian seasoning, garlic powder and tomatoes. In a large bowl, whisk eggs, salt and pepper until blended; stir in cheese mixture.
Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with remaining mozzarella cheese. Bake 18-22 minutes or until set. Cool 5 minutes before removing from pan. Serve warm.

Nutrition Facts

1 mini frittata: 95 calories, 6g fat (3g saturated fat), 149mg cholesterol, 233mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

Originally published as Italian Breakfast Muffins in Healthy Cooking Annual Recipes 2016