If I had to name the perfect breakfast dish, I’d probably say frittatas. If you’ve never had a frittata before, it’s a simple Italian egg dish much like an omelet. I love making it because it’s so simple and you can use whatever ingredients you want. For this recipe I added a little twist and put each frittata into its own cup using a muffin tin. And continuing my recent mascarpone binge (pasta & tiramisu), I’ve also added a few dollops of mascarpone cheese and prosciutto to keep with the Italian theme. The result is a fluffy, delicious and satisfying meal.
When I cook frittatas, I like to use minimal ingredients and this recipe is a pretty basic one. Once they’re finished baking, you can eat them immediately (like we did) or reserve for another day if you’re on the go and need a quick weekday breakfast. They’re also great at room temperature. I like to serve these with toast and ketchup.
Recipe below…
In a bowl, add eggs, mascarpone, salt and pepper and whisk until smooth. Then mix in prosciutto, parsley and cheese.
Fill greased muffin cups with egg mixture almost to the top.
Bake until the frittata puffs at the top and is golden brown, about 25 minutes.
Loosen frittatas with a spatula. Serve warm or at room temperature.
Mini Frittata Cups with Mascarpone and Prosciutto Recipe
4 large eggs
2 tablespoons mascarpone cheese
1/4 teaspoon salt
a pinch of pepper
3-4 slices prosciutto, cut into strips
1/4 cup grated or shredded cheese (fontina, Parmesan, mozzarella)
1 tablespoon parsley, chopped
Heat the oven to 375°F. Lightly grease 6 muffin cups (I used my 12-cup muffin tin) with a non-stick spray or olive oil, set aside.
To a bowl, add eggs, mascarpone, salt and pepper. Whisk until mascarpone has no more lumps and mixture is smooth. Mix in cheese, prosciutto and parsley.
Add egg mixture to 6 muffin cups, filling each almost to the top. Bake for about 20-25 minutes, until tops are puffed and golden brown. Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.
Total Time: 25-30 minutes
Yield: makes 6 frittata cups
print recipe
If you enjoyed this post, please take a moment to share it and sign up for my free newsletter and facebook / pinterest feeds to get all of the latest recipe updates. Thank you!
Did you enjoy this post?
Share
the
Love
And Get Free Recipe Updates
5 Responses to “Mini Frittata Cups with Mascarpone and Prosciutto”
Leave a Reply:
Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols. Thanks for visiting!
Most Popular Recipes
Oh these look wonderful!
Hi! Stopping over from gojee. Just wanted to say these look insanely delicious!
Thanks so much, Meredith! They are delicious, warm or at room temperature
I didn’t have all of the ingredients on hand but I substituted with similar ingredients and it was really good. At first, I wasn’t sure because I’ve never had baked eggs of any kind. But, these were really good, cheesy and eggy and salty, all of the flavors and textured worked together beautifully! Thank you so much for sharing this recipe!
Hi Teri, I’m so glad you enjoyed this recipe with your substitutions! It’s such an easy recipe and great with greens like broccoli, spinach or kale if you’re going the veggie route. Thanks for stopping by and hope to see you again