How to Make MINI FRITTATAS - 4K UHD

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water can be used for a lighter frittata.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers similar nutrients; frozen spinach is often cheaper.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini can be a lower-calorie option; carrots are often less expensive.

Dice red pepper, poblano pepper, and shallot into small cubes.

Roughly chop kale leaves.

Heat skillet over medium heat and add olive oil.

Once oil is hot, add diced vegetables. Sauté for 4-5 minutes, stirring occasionally until shallots become translucent.

Add kale and fresh lemon juice from ½ lemon. Continue stirring for about 3-5 minutes until leaves are slightly wilted. Set aside.

Pre-heat oven to 175°C (350°F). While oven is heating, lightly grease a muffin pan.

Add 1 slice of prosciutto into each cup of the pan, forming 12 prosciutto cups.

Add eggs into a bowl, and gently whisk with a fork. Add vegetables, cheese, and pepper to mixture. Stir to blend. Note: Since the prosciutto and cheese are salty, you should not add additional salt.

Scoop mixture evenly into the prosciutto cups. Bake for 18-20 minutes until frittatas become a golden yellow color and are slightly firm to the touch.

Serve on a plate and garnish with kale leaves, lemon, and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens