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Recipes
Mini Frittata Cups with Mascarpone
Recipe

7 INGREDIENTS • 9 STEPS • 30MINS

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.
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Wishful Chef
Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
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.
30MINS
Total Time
$6.05
Cost Per Serving
Ingredients
Servings
2
us / metric
Mascarpone Cheese
2 Tbsp
Mascarpone Cheese
Salt
as needed
Prosciutto
4 slices
Prosciutto, cut
Mozzarella Cheese
4 Tbsp
Mozzarella Cheese, shredded
or Fontina or Parmesan Cheese
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Nutrition Per Serving
VIEW ALL
Calories
313
Fat
23.2 g
Protein
25.1 g
Carbs
1.6 g
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Mini Frittata Cups with Mascarpone
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Wishful Chef
Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
Cooking InstructionsHide images
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 (4 Tbsp).
step 4
Cut the Prosciutto (4 slices) into thin strips.
step 4 Cut the Prosciutto (4 slices) into thin strips.
step 5
Add Eggs (4), Mascarpone Cheese (2 Tbsp), Salt (as needed) 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 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 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 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.
step 9 Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.
Tags
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Breakfast
American
Gluten-Free
Keto
Snack
Low-Carb
Shellfish-Free
Pork
Italian
Summer
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