(Recipe can be found at the Wishful Chef site here.)
Step by Step Instructions:
This recipe comes together very quickly and you can use the following ingredients: Pepper, 4 Eggs, Salt, Fresh Italian Parsley, Fontina Cheese, Prosciutto, and Mascarpone Cheese.
Start off by preheating the oven to 375 degrees, so it’s waiting on you and not the other way around. Then spray 6 muffin tins with cooking spray and set the tin aside.
The best thing about this recipe is that you can swap in and out ingredients that you love. Here I used 4 slices of Prosciutto, which is cut into strips. I bet it would be fabulous with some sausage too!
I tore off a handful of parsley from the bunch, rinsed it, and then dried it with a paper towel. Then I chopped the parsley and measured out 1 tablespoon.
My final bit of prep work was to grate about 1/4 cup of cheese. You can use whatever cheese you like, and I went for Fontina. Fontina is a great, soft cheese that is similar to Mozzarella, and I thought it would bake really well…which it did.
In a medium-sized bowl, I added my 4 eggs, 2 tablespoons of Mascarpone cheese, and salt and pepper.
Then I whisked the ingredients together. You want to whisk it until the mascarpone cheese is no longer lumpy. It took me a bit to get the mascarpone incorporated but there were still little bits of it that I could see as I whisked away, but my arm was tired and it ended up working perfectly this way.
The remaining ingredients I had chopped and grated previously then get added including the prosciutto, parsley, and Fontina cheese.
I whisked the ingredients so that they were fully combined.
Using a spoon or ladle, I divided the egg mixture evenly between the 6 sprayed muffin tins.
The mini frittatas get baked for about 20 minutes or until the tops are golden brown and have puffed up a bit. Aren’t they adorable? I removed them from the muffin tins (carefully) and they can be eaten right away or stored in the refrigerator and reheated if you have any leftovers. They are delightful when you eat them fresh out of the oven! Happy breakfasting!
Total Time: 25-30 minutes
Makes 6 frittata cups
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
1. 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.
2. In 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.
3. Divide egg mixture among 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.