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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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âWhile these individual frittatas contain prosciutto, cheese and butter, the amounts are small so each portion stays slim. Theyâre easy to prepare, easy to serve and will certainly become a brunch favoriteâ says, Michelle Anderson, of Eagle, Idaho. Ingredients:
2 tablespoons chopped sun-dried tomatoes (not packed in oil) |
1/2 cup boiling water |
2 thin slices prosciutto, finely chopped |
1/4 cup chopped shallots |
1 teaspoon butter |
2 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 cups fat-free milk |
4 egg whites |
2 eggs |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup shredded asiago cheese |
1/2 cup canned water-packed artichoke hearts, rinsed, drained and chopped |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
3/4 teaspoon salt |
1/2 teaspoon white pepper |
Directions:
1. Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
2. In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside.
3. 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.
4. 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.
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