Italian Mini Frittatas
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
2 thin slices prosciutto, finely chopped
1/4 cup chopped shallots
1 teaspoon butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
4 egg whites
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Asiago cheese
1/2 cup canned water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 teaspoon salt
1/2 teaspoon white pepper
Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside.
In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture.
Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm. Yield: 1 dozen.
Recipe found here: Italian Mini Frittatas