Mini Frittatas

Total Time Prep: 25 min. Bake: 20 min.
Yield 2 servings
Test Kitchen Approved
Making individual frittatas in ramekins allows you to experiment with a variety of versions in a single baking session. Customize them to individual tastes for a filling, cheesy snack.

Ingredients

  • 1/4 cup finely chopped onion
  • 2 teaspoons olive oil
  • 4 medium fresh mushrooms, chopped
  • 4 thin slices hard salami, julienned
  • 2 tablespoons finely chopped roasted sweet red pepper
  • 4 large eggs
  • 1 tablespoon 2% milk
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh chives
  • Dash pepper
  • 1/4 cup shredded part-skim mozzarella cheese
  • Chopped fresh chives, optional

Directions

  1. In a small skillet, cook and stir onion in oil over medium heat until tender. Add mushrooms; cook 2-4 minutes longer or until tender. Divide between two greased 8-ounce ramekins. Top with salami and red pepper.
  2. In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins. Bake at 400° for 10 minutes.
  3. Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set. Sprinkle with chopped chives if desired.

Nutrition Facts

1 ramekin: 339 calories, 24g fat (8g saturated fat), 456mg cholesterol, 751mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 24g protein.

The Italian word "frittata" refers to frying the egg-based dish in a skillet. These baked individual frittatas include salami, roasted sweet peppers and mozzarella. —Nancy Elliott, Houston, Texas
Recipe Creator

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