I have the perfect breakfast or brunch for you.
I guess they can be lunch, too, since I brought two with me to work today.
The only thing ‘mini’ about these frittatas is the size. These are packed with so much flavor, you won’t even believe it! I don’t think I have ever made something so small with so many ingredients. Don’t let the ingredient list scare you. Everything is necessary and everything makes these little fluffs absolutely delicious!
I have to say…if I would ever decide to go to culinary school it would be for one reason – to learn how to chop/mince/slice efficiently. I feel like it took me forever to get these ready to go in the oven because I am the absolute worst at prep work! I am the slowest chopper and I never know which knife to use and I think I always end up using one that is too big or too small. Speaking of which, every time I pick up a knife to use it and I’m around my parents, my dad heads for hills. He has witnessed too many knife accidents…like that time I sliced my finger while carving a pumpkin. Or that time I sliced a chunk out of my knuckle while cutting a watermelon. Or those multiple times when I was slicing tomatoes in the palm of my hand and didn’t stop at the tomato. I wish I was better at it. However, I’m not, so I guess I will just have to continue living dangerously in my kitchen.
These frittatas are full of the good stuff…
…and sun-dried tomatoes, artichoke hearts, basil…
…and two kinds of cheese. Anything with more than one type of cheese has be to be best, right!? Well, maybe not as good as something with three types of cheese!
You just pour all of that goodness into little muffin cups. This was completed after I spent my entire morning chopping everything! It’s a good thing I got out of bed early to start this breakfast! Don’t let that scare you. I’m sure all of you out there can chop and dice and mince much faster than I can!
Mini Italian Fritattas
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1/2 cup boiling water
2 slices thinly-sliced prosciutto, chopped
2 cloves garlic, minced
1 teaspoon butter
1/4 cup flour (I used whole wheat)
1-1/2 cups fat-free milk
4 egg whites
1/2 cup artichoke hearts, chopped
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
1/4 cup shredded Asiago cheese
1 cup shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Place tomatoes in a small bowl; add boiling water. Let sit 5 minutes, drain and set aside.
In a small nonstick skillet, saute prosciutto in butter about 2 minutes. Add garlic; cook 1 minute longer. Remove from the heat; set aside.
In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the artichokes, basil, cheeses, salt, pepper, and reserved tomatoes and prosciutto mixture.
Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.
Yield: 1 dozen.
I had three of these as soon as they came out of the oven. I had one more when the police officer woke up an hour later and ate his. I also had one with my mom when I took her one to try. I just ate two at work right now. I need help.
There have been a lot of bloggers out there talking about breakfast for lunch/dinner recently. These fit into that category perfectly! I may even have the last ones for dinner when I get home tonight.
I hope you are all having a good Monday. Mondays are just so hard, aren’t they!?