MINI ITALIAN FRITTATAS

Mini Italian Frittatas image

I created this recipe when my friends and I had a picnic breakfast. I wanted an egg meal that was portable and easy to make. The result was this crowd-pleasing frittata!-Jessie Apfe, Berkeley, California

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup boiling water
1/4 cup sun-dried tomatoes (not packed in oil)
3/4 cup shredded part-skim mozzarella cheese, divided
1/2 cup chopped fresh spinach
1/3 cup water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup chopped roasted sweet red peppers
1/4 cup grated Parmesan cheese
1/4 cup ricotta cheese
2 tablespoons minced fresh basil
1 tablespoon prepared pesto
2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
8 large eggs
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

Preheat oven to 350°. Pour boiling water over tomatoes in a small bowl; let stand 5 minutes. Drain and chop tomatoes., In a small bowl, combine 1/2 cup mozzarella cheese, spinach, artichokes hearts, red peppers, Parmesan cheese, ricotta cheese, basil, pesto, Italian seasoning, garlic powder and tomatoes. In a large bowl, whisk eggs, salt and pepper until blended; stir in cheese mixture., Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with remaining mozzarella cheese. Bake 18-22 minutes or until set. Cool 5 minutes before removing from pan. Serve warm.

Nutrition Facts : Calories 95 calories, Fat 6g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 233mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges