Go Back Email Link

Prosciutto & Blue Cheese Frittata Bites

Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Servings 12
Print Recipe

Ingredients
  

  • 2 Tbsp Extra-virgin olive oil
  • 8 large eggs
  • 1 Cup whole milk cottage cheese
  • ½ Cup Blue Cheese
  • Salt & Pepper
  • 5 Slices Prosciutto chopped
  • 1 Cup Shiitakes sliced
  • ¼ Cup Red Onions chopped
  • 1 Tbsp Fresh Rosemary chopped
  • 2 Cups Baby Spinach chopped

Instructions
 

  • Preheat the oven to 375°F and grease a 12-Cup muffin pan with nonstick cooking spray.
  • Put eggs, cottage cheese, blue cheese, salt and pepper into a blender. Blend until smooth. Transfer to a large mixing bowl.
  • Heat 1 Tbsp olive oil in a medium pan over medium-high heat. Sauté prosciutto for 2-3 mins until slightly crispy. Remove from pan, let cool slightly and add to the mixing bowl.
  • Add 1 Tbsp olive oil to the pan, heat oil over medium-high heat until shimmering. Add mushrooms and cook until browned about 6 minutes.
  • Add onions and rosemary and cook until onions are translucent, about 3 minutes. Add baby spinach and cook until wilted, about 2 minutes.
  • Let mixture cool for about 5 minutes, then add to the egg mixture. Mix well.
  • Evenly divide egg mixture among muffin cups so they are about ¾ full.
  • Bake until a toothpick inserted comes out clean, about 20-25 minutes.
  • Let cool for 5-10 minutes before removing from the pan.

Notes

These can be placed in an airtight container and put in the freezer for up to 3 months. 
Feel free to substitute blue cheese with feta, goat or cheddar.