Mini Frittata with Asparagus and Six Italian Cheeses
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!
Ingredients
- 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.
Instructions
- 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.
Notes
- 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.