Mini Frittata Cups with Mascarpone

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Eggs

30 g

Mascarpone Cheese

2 g

Salt

4 slices

Prosciutto , cut

30 g

Mozzarella Cheese , shredded

or Fontina or Parmesan Cheese

3 g

Fresh Parsley , chopped

1 pinch

Ground Black Pepper

Cooking Instructions

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Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 6 muffin cups with a non-stick spray or olive oil, set aside.

Step 2

Chop the Fresh Parsley (3 g) .

Step 3

Shred the Mozzarella Cheese (30 g) .

Step 4

Cut the Prosciutto (4 slices) into thin strips.

Step 5

Add Eggs (4) , Mascarpone Cheese (30 g) , Salt (2 g) and Ground Black Pepper (1 pinch) . Whisk until the mascarpone has no more lumps and mixture is smooth.

Step 6

Mix in the mozzarella cheese, prosciutto and parsley.

Step 7

Add egg mixture to the muffic cups, filling each almost to the top. .

Step 8

Bake for about 20-25 minutes, until top are puffed and golden brown.

Step 9

Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.