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RECIPE
7 INGREDIENTS 9 STEPS 30min

Mini Frittata Cups with Mascarpone

5.0
2 Ratings
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.
Mini Frittata Cups with Mascarpone Recipe | SideChef
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.
Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
http://www.wishfulchef.com
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Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
http://www.wishfulchef.com
30min
Total Time
$6.05
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 Tbsp
Mascarpone Cheese
1/4 tsp
4 slices
Prosciutto , cut
1/4 cup
or Fontina or Parmesan Cheese
1 Tbsp
Fresh Parsley , chopped
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
313
FAT
23.2 g
PROTEIN
25.1 g
CARBS
1.6 g

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 (1 Tbsp) .
Step 3
Shred the Mozzarella Cheese (1/4 cup) .
Step 4
Cut the Prosciutto (4 slices) into thin strips.
Step 5
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.
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.

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Nutrition Per Serving
Calories
313
% Daily Value*
Fat
23.2 g
30%
Saturated Fat
10.8 g
54%
Trans Fat
0.0 g
--
Cholesterol
422.2 mg
141%
Carbohydrates
1.6 g
1%
Fiber
0.0 g
0%
Sugars
0.9 g
--
Protein
25.1 g
50%
Sodium
1273.4 mg
55%
Vitamin D
2.0 µg
10%
Calcium
148.9 mg
11%
Iron
2.3 mg
13%
Potassium
153.8 mg
3%
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