For this recipe I added a little twist and put each frittata into its own cup using a muffin tin. Once they’re finished baking, you can eat them immediately or reserve for another day if you’re on the go and need a quick weekday breakfast. They’re also great at room temperature. I like to serve these with toast and ketchup.
Author: Wishful Chef
or Fontina or Parmesan Cheese
Ground Black Pepper
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.
Chop the Fresh Parsley (1 Tbsp).
Shred the Mozzarella Cheese (1/4 cup).
Cut the Prosciutto (4 slices) into thin strips.
Add Eggs (4), Mascarpone Cheese (2 Tbsp), Salt (1/4 tsp) and Ground Black Pepper (1 pinch). Whisk until the mascarpone has no more lumps and mixture is smooth.
Mix in the mozzarella cheese, prosciutto and parsley.
Add egg mixture to the muffic cups, filling each almost to the top. .
Bake for about 20-25 minutes, until top are puffed and golden brown.
Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.
Nutrition Per Serving
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