Italian Mini Frittatas Recipe

Name: Italian Mini Frittatas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 large egg whites; 2 large eggs; 1 cup 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

Servings: persons

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 large egg whites
2 large eggs
1 cup 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

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 350u00b0 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.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Italian Mini Frittatas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Mini Frittatas

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