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.