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.
Total Time
30min
5.0
2 Ratings
Author: Wishful Chef
Servings:
2
Ingredients
•
4
Eggland's Best Classic Eggs
•
2
Tbsp
Mascarpone Cheese
•
1/4
tsp
Salt
•
4
slices
Prosciutto
, cut
•
4
Tbsp
Mozzarella Cheese
, shredded
or Fontina or Parmesan Cheese
•
1
Tbsp
Fresh Parsley
, chopped
•
1
pinch
Ground Black Pepper
Cooking Instructions
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.
2.
Chop the Fresh Parsley (1 Tbsp).
3.
Shred the Mozzarella Cheese (4 Tbsp).
4.
Cut the Prosciutto (4 slices) into thin strips.
5.
Add Eggland's Best Classic 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.
6.
Mix in the mozzarella cheese, prosciutto and parsley.
7.
Add egg mixture to the muffic cups, filling each almost to the top. .
8.
Bake for about 20-25 minutes, until top are puffed and golden brown.
9.
Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.
Nutrition Per Serving
CALORIES
313
FAT
23.2 g
PROTEIN
25.1 g
CARBS
1.6 g
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