Mini Frittatas are so versatile. Add them to your weekend brunch menu, or whip them up Sunday night for meal prep.
The saltiness of the prosciutto and feta is so good! And a little extra spinach added into your breakfast is always a win.
These come together so quickly and make 12 mini frittatas. First, add the sauteed prosciutto, spinach and feta mixture, top with whisked eggs and milk, then top with parmeson and cracked pepper.
Ingredients
1 1/2 Tbsp
Lemon juice
125 grams
Prosciutto
3 cups
Spinach
1 clove
Garlic (minced)
1.2 cups
Feta (crumbled)
2 Tbsp
Fresh chives (optional)
Shaved parmeson (for topping)
Fresh cracked pepper (for topping)
8
Eggs
1 1/2 cups
Instructions
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Preheat oven to 375 degrees. Lightly grease muffin tin with butter and set aside. Whisk together eggs and milk. Set aside.
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In a saucepan over medium heat, add butter, garlic and lemon juice. Once the garlic becomes fragrant, add in prosciutto and saute for 2 minutes.
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Add in the spinach and chives; continue to saute for approximately 2 minutes or until spinach is wilted. Remove from heat and stir in feta.
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Take the prosciutto spinach mixture and evenly divide it among 12 muffin tins.
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Next, pour the egg/milk mixture evenly over the prosciutto feta mixture. Top with a sprinkle of shaved parmesan and cracked pepper.
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Bake at 375 for 25 minutes, or until the egg is set and tops are just beginning to brown.
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Enjoy!
