Prep: 5 Minutes
Baking: 16 minutes
6 slices prosciutto
1/4 cup skim milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 chopped fresh basil leaves
1/2 cup shaved Parmesan
1/2 cup diced white onion
1 cup chopped spinach
2 cloves diced garlic
2 cups Alexia potato, hash brown, potato squares
Preheat oven to 375 degrees. Whisk together the eggs, milk, salt and pepper. Then mix in basil, Parmesan, onion, spinach, garlic and Alexia potatoes.
Cut your slices of Prosciutto in half, as best you can and lay into 12-count muffin tin, like they are little cups.
• Note, skip this step for vegetarian version! Still delicious!
Use a 1/4cup scoop to put the mixture into your Prosciutto cups.
• Warning these rise a lot, so don't overdo it!
Bake in oven for 15 to 18 minutes.
Makes 12 perfectly portioned mini frittatas! Serve with sliced tomato and Parmesan on toast. Serving size is 3 per person.
Thanks Elizabeth, and good luck! Readers, give Elizabeth a thumbs up if you like this recipe!