mini frittatas

ingredients (makes 12):
2/3 Cup Asparagus thinly sliced on the diagonal
2/3 Cup Mixed Fresh Wild Mushrooms sliced to same thickness as the Asparagus
12 Eggs
1 Tbsp Heavy Cream
1/2 Cup shredded Sharp White Cheddar Cheese
6-10 Slices of Prosciutto halved lengthwise
Olive Oil

Preheat oven to 375˚ F. Over medium heat saute asparagus and mushroom in about 1 Tbsp olive oil, salt, and pepper until water from mushrooms has evaporated but the vegetables are still al dente. Remove from heat.
Place one slice of prosciutto at the bottom of each muffin well. Wrap muffin wells with the halved prosciutto until the sides are covered.
Beat 12 eggs with 1 Tbsp of heavy cream with a fork. Gently fold in vegetables and cheese.
Pour egg mixture into muffin cups being careful not to let the prosciutto fall into the middle.
Cook for about 20 minutes or until eggs are set.
Serve immediately.

inspired by this recipe.


Lauren said...

i just made a frittatta with asparaguses last night too!
this mini version looks divine though!

Stacey Sargent said...


katecreate said...


Bridget said...

oh emily, i'd like to eat that picture right now. i'm such a frittata girl. or quiche. almost any egg dish, if i'm being honest.