I had the pleasure of catering a brunch for the 
ladies of the board of the 
Piedmont Auxiliary 
last week. 
How much fun to hear 
about all their activities
for the hospital and Cancer Wellness at 
Piedmont. It took them over and hour just to 
report back in on the projects currently going on! 
I shared some of my recipes for the morning, 
but I’ve received so many requests for my 
Mini Italian Frittatas, I thought I’d share 
them here, too. Here’s the recipe along 
with a couple of pictures of the 
goodies we ate that morning.

Mini Italian Frittatas

Non Stick Cooking Spray
2 – 12 Hole Mini Muffin Tins

1 TB Extra Virgin Olive Oil
½ Cup Minced Shallot
¾ Cup Chopped Speck – Smoked Prosciutto (you can find this at Costco. If you can’t find it, use regular Prosciutto)

¾ Cup Reduced-Fat Sharp Cheddar Cheese, Grated (I like Cabot brand)
2 TB Chopped Chives, plus more for garnish
¼ Tsp Italian Seasoning
¼ Tsp Kosher or Sea Salt
¼ Tsp Freshly Cracked Black Pepper
4 Large Egg Whites
2 Large Eggs

Step One
Preheat the oven to 350F. Spray the muffin tins with non stick spray. Warm the oil over medium heat in a large skillet. Add the shallots and sauté 3 – 4 minutes or until wilted. Add the speck and sauté for an additional 3 minutes. Remove from heat and set aside.

Step Two
Combine the remaining ingredients in a large bowl and whisk. Add the cooked shallot and ham mixture. Spoon into 24 miniature muffin cups coated with cooking spray. Bake at 350F for 20 minutes or until just set. Serve with additional chopped chives for garnish.

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