Mozzarella and Prosciutto Frittata

Every Easter my family celebrates with a brunch full of delicious and unique samplings. Thanks in part to three Easter birthdays, and my family's love of anything sweet; the fare this year was fairly (haha) dessert-laden. So, to add a dish to the "savory" side of the table, I baked mini frittatas, using simple organic ingredients. I looked at several recipes for frittata and in the end, combined a couple and came up with my own.


10 eggs
1/4 c. milk
4 slices of prosciutto, chopped
1/4 c. basil, chopped
2 medium tomatos, chopped
1/4 c. parmesan cheese, shredded
1/2 c. mozzarella, cubed
2 shallots, thinly sliced
Sea salt and fresh ground pepper
Preheat oven to 350.
Spray mini cupcake pans with nonstick cooking spray.
Saute shallots in 1 tbsp. olive oils.
In a large bowl, beat eggs, milk, basil, and parmesan cheese. Season with salt and pepper.
Add shallots to the egg mixture.
Pour egg mixture into cupcake pan, filling each cup halfway.
Add 1 tomato slice, prosciutto, and 1 cube of mozzarella into each cup.
Cook for 8 - 10 minutes, until eggs are set and begin to pull away from the side of the cups.

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