Mini Frittata Cups with Mascarpone and Prosciutto

By sberking

Ingredients

• 4 large eggs
• 2 tablespoons mascarpone cheese
• 1/4 teaspoon salt
• a pinch of pepper
• 3-4 slices prosciutto, cut into strips
• 1/4 cup grated or shredded cheese (fontina, Parmesan, mozzarella)
• 1 tablespoon parsley, chopped

Details

Servings 6
Cooking time 30mins
Adapted from wishfulchef.com

Preparation

Step 1

If I had to name the perfect breakfast dish, I’d probably say frittatas. If you’ve never had a frittata before, it’s a simple Italian egg dish much like an omelet. I love making it because it’s so simple and you can use whatever ingredients you want. For this recipe I added a little twist and put each frittata into its own cup using a muffin tin. And continuing my recent mascarpone binge (

), I’ve also added a few dollops of mascarpone cheese and prosciutto to keep with the Italian theme. The result is a fluffy, delicious and satisfying meal.

In a bowl, add eggs, mascarpone, salt and pepper and whisk until smooth. Then mix in prosciutto, parsley and cheese.

Fill greased muffin cups with egg mixture almost to the top.

Heat the oven to 375°F. Lightly grease 6 muffin cups (I used my 12-cup muffin tin) with a non-stick spray or olive oil, set aside.

To a bowl, add eggs, mascarpone, salt and pepper. Whisk until mascarpone has no more lumps and mixture is smooth. Mix in cheese, prosciutto and parsley.

Add egg mixture to 6 muffin cups, filling each almost to the top. Bake for about 20-25 minutes, until tops are puffed and golden brown. Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.

makes 6 frittata cups

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