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Italian Mini Frittatas Recipe

   
 

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     Italian Mini Frittatas

Category   Breakfast - Brunch
Sub Category   None
Servings   12

Ingredients
2 T. chopped sun dried tomatoes, not packed in oil
1/2 C. boiling water
2 thin slices prosciutto, finely chopped
1/4 C. chopped shallots
1 t. butter
2 garlic cloves, minced
1/4 C. flour
1 1/2 C. fat free milk
4 egg whites
 
2 eggs
1 C. shredded part skim mozzarella cheese
1/4 C. shredded Asiago cheese
1/2 C. canned water packed artichoke hearts, rinsed, drained and chopped
2 t. dried basil
1/2 t. salt
1/2 t. white pepper

Instructions
Place tomatoes in a small bowl; add water. Cover and let stand 5 min. Drain and set aside.
In a small skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 min. Remove from heat; set aside.
In a large bowl, whisk flour and milk until smooth, whisk in the egg whites and eggs until blended. Stir in the remaining ingredients; stir in tomatoes and prosciutto mixture.
Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350 for 25-30 minutes or until knife inserted near the center comes out clean.


Originally Submitted
2/22/2011





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