Friday, July 16, 2010

Italian Mini Frittatas

from Taste of Home's "Healthy Cooking"
the combination of the prosciutto and artichoke hearts make this recipe very tasty!

Italian Mini Frittatas: makes 12 ( 2 = 4 points +)

  • 2 T. sundried tomatoes, chopped ( not packed in oil)
  • 1/2 c. boiling water
  • 2 thin slices prosciutto, finely chopped ( you can also use ham)
  • 1/4 c. finely chopped shallots
  • 2 garlic cloves, minced
  • 1 tsp. butter
  • 1/4 c. flour
  • 1-1/2 c. skim milk
  • 4 egg whites
  • 2 eggs
  • 1 c. part skim shredded mozzarella
  • 1/4 c. shredded Romano or Parmesan cheese
  • 1/2 c. canned ( in water) artichoke hearts, chopped
  • 2 tsp. dried basil
  • 3/4 tsp. salt
  • 1/2 tsp. pepper

Place tomatoes in a small bowl; add boiling water and let stand 5 minutes. Drain.
IN a small nonstick skillet, saute prosciutto, shallots and garlic in butter until shallots are tender. Set aside.
In a large bowl, whisk the flour and milk until smooth. Whisk in the egg whites and eggs until blended. Stir in the cheeses, artichoke hearts, basil, salt and pepper and reserved tomatoes and prosciutto mixture.
Coat 12 muffin cups with nonstick cooking spray. Fill with egg mixture. Bake at 350 for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around the edges to loosen. You may also need a spoon to scoop them out. Serve warm.
They will puff in the oven like a souffle, but will deflate some when you remove them.

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