Italian Mini Frittatas

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.

Yield

1 dozen (6 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 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

Directions

Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.

Preheat oven to 350°F (177°C). Grease cavities in muffin pan with cooking spray.

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. Fill prepared muffin cups with egg mixture.

Bake for 25 to 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.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 30 minutes

Nutritional Information

Amount per serving: Calories 172, Fat 7 g (Saturated Fat 4 g), Cholesterol 93 mg, Sodium 642 mg, Carbohydrate 11 g, Trace Fiber, Protein 15 g. Diabetic Exchanges: Lean Meat 2, Starch 1.

Recipe Courtesy Of

Michelle Anderson, Eagle, Idaho

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