Mini Frittatas with Roasted Red Peppers, Spinach & Prosciutto
Here is a recipe that I made for Easter brunch, but it would be perfect for Mother’s Day or a breakfast on-the-go. Bursting with the fresh flavors of roasted red peppers, shallots and spinach, combined with crispy Prosciutto and creamy fontina cheese makes for a winning combination. I lightened it up a tad by making it with 2% milk rather than half-and-half, but if you aren’t looking to save any calories go for the half-and-half.
Creamy, cheesy and individually portioned for easy serving. These are so versatile I make them on the weekends with whatever ingredients I have on hand and take to work for breakfast. Yum!
2 tablespoons olive oil
2 large shallots, diced
2 teaspoons Herbs de Provence
4 ounces sliced Italian prosciutto, chopped
6 or 8-ounce bag fresh baby spinach
½ cup roasted red peppers, drained and chopped
6 large fresh basil leaves, stacked and sliced into very thin strips
1 ½ cups (4 ounces) fontina cheese, grated
1 ½ cups 2% milk or half-and-half
8 extra-large eggs
Kosher salt and fresh ground black pepper
Preheat oven to 375F. Lightly brush two 6-cup muffin tins (or a 12-cup muffin tin) with olive oil.
In a large sauté pan, heat the olive oil over medium heat. Add the shallots and sauté until just tender. Stir in the Herbs de Provence and prosciutto, breaking the prosciutto up if it has clumped together. Sauté until starting to get a bit crispy being careful not to burn the shallots, 2-3 minutes.
Add the spinach and stir until the spinach wilts, about 3 minutes. Remove from heat and stir in the red peppers and basil. Season to taste with salt and pepper.
Using tongs, divide the mixture evenly among the muffin cups and top with the cheese.
Bake the frittatas for 20 to 25 minutes until puffy, lightly browned and a toothpick inserted in the middle comes out clean.
Cool for a few minutes and then use a small rubber spatula (or a knife) to remove from the tins. Serve warm or hot.