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.
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
[if you enjoyed this post, please sign up for my newsletter to get the latest recipes]