Saturday, January 28, 2017

Mini Prosciutto Wrapped Frittatas

Mini Prosciutto Wrapped Frittatas

If you need an appetizer to add to your entertaining menu that doubles as a great brunch item, these Mini Prosciutto Wrapped Frittatas are perfect.  They’re easy to make and can be done in advance then served at room temperature or even cold.

The frittatas I made for this video tutorial were actually used as part of my breakfast meal prep during week.  I also made a potato pepper and onion hash to pair with the frittatas and packaged them together as breakfast for the week.

So good.

Mini Prosciutto Wrapped Frittatas
Prep time: 15 Minutes
Bake Time: 12 Minutes
Servings: 24 Mini Frittatas

  • 1 red bell pepper, diced
  • 1 serrano or jalapeno pepper, diced
  • 1 small onion, diced
  • 1 tbsp olive oil
  • 7 eggs
  • 4 oz prosciutto (8 thin slices)
  • ¼ cup chopped parsley

Video Tutorial

  1. Preheat oven to 375ºF (or 190ºC) and grease a (24 well) mini muffin tin.
  2. Over a medium heat, sauté the diced bell pepper, jalapeno, and onion in a tablespoon of olive oil for 3-5 minutes until the veggies start to wilt and develop a bit of color then set aside to cool.
  3. Beat the eggs with some salt and pepper to taste.  
  4. Press 1/3 of a slice of prosciutto into each of the mini muffin wells. 
  5. Evenly divide the sautéed veggies among the 24 cups. 
  6. Pour beaten eggs over the veggies making sure all the cups are equally filled and bake at for 12-15 minutes or until the eggs are set.
  7. Remove them from the oven and let them cool for a few minutes before removing from the pan.  Top with fresh parsley and serve.

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