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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These are a delicious addition to a brunch buffet and so easy! Ingredients:
25 asparagus spears, steamed until tender, tips removed (and reserved) then chopped |
1/3 cup olive oil |
1 small red onion, chopped |
4 oz. prosciutto, finely diced |
10 large eggs |
1/2 cup milk |
1/3 cup grated italian cheese |
salt |
pepper |
Directions:
1. Spray two 12 cup muffin pans with non-stick spray. Preheat oven to 350.
2. Heat oil in a large saute pan, add the onion and saute until tender, add the prosciutto and cook one minute more. Allow mixture to cool to room temperature.
3. Beat eggs, milk and cheese, season with salt and pepper, then add the onions, prosciutto, and the chopped asparagus stems, blend well.
4. Fill the prpared muffin tins about 1/3 full with egg mixture. Garnish tops of each with an asparagus tip, then bake for approximately 20-25 minutes. The frittatatas are done when golden brown and feel firm to the touch.
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