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 that stated: “Eggs – Nature’s Perfect Food”. How about that for a good Trivial Pursuit question?
As an egg fanatic, I couldn’t agree more! Eggs are simply the perfect food that are so readily available from so many of our acreages! Today, more than ever before, people are seeking out eggs produced from free-range chickens and raised locally on small farms and acreages. People have been realizing the deliciousness and healthfulness of home-raised chickens and their eggs in the backlash against foods produced in less authentic environments that animals thrive in.
Other than eggs, the only food that could possibly come close to natural perfection in a simple bit would be CHOCOLATE for me as one of nature’s perfect foods!
Just sayin’! What is your perfect natural food that you enjoy?
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!
These miniature frittatas are perfect for an Easter or springtime brunch. Adults and kids alike love these cheesy egg treats filled with asparagus and prosciutto!
- 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.