Italian Mini Frittatas

Name: Italian Mini Frittatas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 265 grams canned water-packed artichoke hearts, rinsed, drained and chopped; 25 grams shredded Asiago cheese; 1 teaspoon butter; 4 egg whites; 2 eggs; 368 milliliters fat-free milk; 31 grams all-purpose flour; 2 Tbsps minced fresh basil or 2 teaspoons dried basil; 2 garlic cloves, minced; 113 grams cup shredded part-skim mozzarella cheese; 2 slices thin slices prosciutto, finely chopped; 1 teaspoons salt; 59 grams chopped shallots; 2 Tbsps chopped sun-dried tomatoes (not packed in oil); 118 milliliters boiling water; 1 teaspoons white pepper

You can never have too many Mediterranean recipes, so give Italian Mini Frittatas a try. This recipe serves 6. This main course has 179 calories, 14g of protein, and 7g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up egg whites, garlic cloves, part-skim mozzarella cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.

Ingredients you will need

Tomato

Water

Equipment you will use

Bowl

Drain and set aside.

In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender.

Ingredients you will need

Prosciutto

Shallot

Butter

Equipment you will use

Frying Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

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 cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture.

Ingredients you will need

Artichoke

Egg Whites

Prosciutto

Tomato

Pepper

Basil

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Coat 12 muffin cups with cooking spray; fill with egg mixture.

Ingredients you will need

Cooking Spray

Egg

Equipment you will use

Muffin Liners

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.

Equipment you will use

Oven

Knife

Frying Pan

Serve warm.

Equipment

Ingredients

Servings:

265grams

canned water-packed artichoke hearts, rinsed, drained and chopped 25grams

shredded Asiago cheese 1teaspoon

butter 4

egg whites 2

eggs 368milliliters

fat-free milk 31grams

all-purpose flour 2Tbsps

minced fresh basil or 2 teaspoons dried basil 2

garlic cloves, minced 113grams

cup shredded part-skim mozzarella cheese 2slices

thin slices prosciutto, finely chopped 1teaspoons

salt 59grams

chopped shallots 2Tbsps

chopped sun-dried tomatoes (not packed in oil)118milliliters

boiling water 1teaspoons

white pepper

Recommended wine: Sparkling Wine

Frittata can be paired with Sparkling Wine. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. One wine you could try is Perrier-Jouet Grand Brut. It has 4.3 out of 5 stars and a bottle costs about 57 dollars.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.