SPONSORED POST – BROUGHT TO YOU BY PROSCIUTTO DI PARMA
For an easy but delicious and romantic appetizer, try serving your loved one these Prosciutto di Parma and Spinach Mini Frittatas? Prosciutto di Parma is a wonderful way to make a dish tastier, prettier and much more elegant.
By Julia Mueller
Prosciutto di Parma and Spinach Mini Frittatas
- Total Time: 40 mins
- Yield: 12 frittatas 1x
Description
For an easy but delicious and romantic appetizer, try serving your loved one these Prosciutto di Parma and Spinach Mini Frittatas?
Ingredients
- 6 eggs, lightly beaten
- 1 cup (240 ml) half and half
- 1 cup (240 ml) gruyere or cheddar cheese, shredded
- 2 stalks green onion, chopped
- 2 cups (480 ml) spinach, finely chopped
- 1 cup (240 ml) parma ham, chopped*
Instructions
- Preheat the oven to 375 degrees F. and lightly oil a 12-hole muffin pan.
- In a mixing bowl, lightly whisk together the eggs and half and half.
- Add the remaining ingredients and mix to combine.
- Using a measuring cup, fill the muffin holes about half-way to 3/4 of the way up.
- Bake in the oven for 27 to 30 minutes or until mini fritattas are firm and cooked through.
- Allow mini frittatas to cool at least 15 minutes before running a knife around the edges to pop them out of the muffin tray.
Notes
- *I used the chunked parma ham, not the thinly-sliced kind
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 frittata
- Calories: 110
If You Liked This Recipe, You’ll Love These
- Prosciutto Topped Butternut Squash Fritters
- Bucatini Cacio e Pepe with Prosciutto
- Asparagus, Goat Cheese and Prosciutto di Parma Crostini
- Prosciutto di Parma and Grana Padano Quiche
Frequently Asked Questions
Should I use chunked or thinly sliced Prosciutto di Parma?
Julia’s note specifies she used chunked parma ham, not the thinly-sliced kind. Chunked ham holds its shape during baking and gives distinct bites of meat throughout the frittata; thinly-sliced prosciutto would essentially dissolve into the egg mixture. 
Why wait 15 minutes before removing the frittatas from the muffin pan?
The recipe specifies cooling at least 15 minutes before running a knife around the edges to pop them out. Fresh from the oven the egg is still soft and can tear — cooling allows them to firm up and release cleanly from the lightly oiled muffin holes.
good! *^-^*