EGGS! Beautiful, perfect EGGS!
If you asked me what food that I could not live without, it would either be pasta or EGGS! Do you remember the advertising slogan for American TV ads that promoted eggs about a decade ago? “Eggs – Nature’s Perfect Food”. How about that for a good Trivial Pursuit question?
As an egg fanatic, I couldn’t agree more!
Well, that is if CHOCOLATE could be a very close second or double-winner alongside eggs for nature’s perfect food, that is!
I just don’t know how I could ever live without eggs! And there is no better way to prepare them than in an Italian frittata. However, I do love a French omelette too!
But for the sake of ‘modernity’ and contemporary ways of prepping the classics, miniature versions of frittata are excellent to serve for a brunch, luncheon, or Easter gathering for guests to enjoy a ‘smaller’ frittata!
Perfect for those of us who want to indulge in delicousness, but in SMALLER PORTIONS!
If you are thinking about having a brunch for Easter, a baby or wedding shower, you must have these delightful, delicious Mini Frittata with Asparagus and Six Italian Cheese to serve to your guests.
You won’t be sorry as you hear the words of praise for these miniature Italian egg treats!
- 1 dozen (12) jumbo eggs
- Olive oil or olive oil cooking spray
- ½ cup whole milk or heavy cream
- 2-½ oz. prosciutto, diced into very small bits
- 2 cups thin asparagus, woody stems cut off, and cut into small pieces about ½"long
- ½ cup Italian parsley, finely chopped (or you can use spinach, basil, or a little bit of each)
- 1-1/2 cup grated SIX-CHEESE Blend of Italian cheese
- 3 green onions, finely chopped
- 1 Tbsp. fresh or dried oregano, minced
- ¼ tsp. freshly cracked sea salt
- ¼ tsp. freshly cracked black pepper
- Garnish platter with sprigs of Italian parsley.
- Preheat oven to 375 F degrees.
- Thoroughly spray or brush olive oil in a 12-muffin pan or in individual tart tins; you don't want these to stick to the pan.
- In a large mixing bowl, gently whisk the eggs; blend in all remaining ingredients.
- Pour the egg mixture into each olive oil-prepared muffin cup up to about ¼" below the top.
- Sprinkle more grated cheese on the tops of each mini frittata.
- Bake for 20 minutes until the tops of the frittata begin to puff up and a golden brown color is achieved; the frittate will settle down while cooling.
- Run a knife around the edges of each frittata to loosen them from the muffin cups.
- With a rubber spatula, gently remove each mini frittata from the pan and place on a warm platter.
- Garnish with sprigs of Italian parsley.
- Serve immediately.
- These mini frittata may be frozen for up to one month which is great for making them ahead of time. Prior to serving, thaw them out inside a refrigerator and heat for another 5 - 10 minutes in a 350 F degree oven.
Let’s see what the rest of the bloggers prepared for this ‘egg static’ Sunday Supper theme!
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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