Italian
👍 Beginner Friendly
12 mineasy
ItalianAppetizer
Recipe Story
origins & traditionsThese delightful Italian frittata bites combine the richness of eggs and ricotta cheese with the salty complexity of prosciutto and the brightness of fresh herbs. Baked in a muffin tin, they create perfectly portioned appetizers with golden edges and creamy centers. The dish showcases the Italian tradition of transforming simple ingredients into elegant fare. Each bite offers a harmonious balance of textures - the tender egg custard, melting cheese, and delicate prosciutto - enhanced by aromatic basil and a hint of garlic. Whether served at a casual gathering or formal dinner party, these versatile bites capture the essence of Italian home cooking: quality ingredients prepared simply to let their natural flavors shine. They can be enjoyed immediately from the oven or at room temperature, making them ideal for any occasion.
Instructions
step by step0/10 done
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or butter.
In a large mixing bowl, whisk together eggs until well combined and slightly frothy.
Add ricotta cheese, grated Parmesan, minced garlic, and chopped basil to the eggs. Season with salt and black pepper. Whisk until smooth and well incorporated.
Tear prosciutto into small pieces. Divide half of the prosciutto pieces among the muffin cups.
Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Top each frittata with remaining prosciutto pieces, gently pressing them into the egg mixture.
Bake for 18-20 minutes, or until the frittatas are set in the center and golden around the edges. A knife inserted in the center should come out clean.
Remove from oven and let cool in the tin for 5 minutes.
Run a knife around the edges of each frittata and gently remove from the tin using a spoon or offset spatula.
Arrange on a serving platter and garnish with additional fresh basil leaves if desired. Serve warm or at room temperature.
Frittata Bites with Prosciutto and Ricotta
4.5 (19)
Golden mini frittatas featuring creamy ricotta cheese, savory prosciutto, and fresh herbs baked in individual portions. Perfect for entertaining or as an elegant starter that can be served warm or at room temperature.
easy
35 min
8 servings
Ingredients
0 of 9 checked
Main Ingredients
- 8 pieces Eggs, beaten
- 3/4 cups Cheese Ricotta, at room temperature
- 4 tablespoons Cheese Parmesan, freshly grated
- 100 grams Ham, torn into pieces
Seasonings
- 2 cloves Garlic, minced
- 2 tablespoons Basil, fresh, chopped
- 1/2 teaspoons Salt
- 1/4 teaspoons Black Pepper, freshly ground
For Greasing
- 1 tablespoons Olive Oil
Chef Tips
expert advice•For extra flavor, add a pinch of red pepper flakes to the egg mixture.
•Fresh spinach or sun-dried tomatoes make excellent additions - fold them into the egg mixture before pouring into the muffin cups.
•If making ahead, these frittatas reheat beautifully and can be frozen for up to one month.
•The key to tender frittatas is not overbaking - remove them when they still have a slight jiggle in the center as they will continue cooking from residual heat.
Variations & Substitutions
make it your own•You can substitute the prosciutto with cooked Italian sausage or pancetta for variation.
•For a vegetarian version, simply omit the prosciutto and increase the cheese or add sautéed mushrooms.
Storage & Reheating
keeping it freshStorage
Store cooled frittata bites in an airtight container in the refrigerator for up to 4 days. Layer parchment paper between frittatas if stacking to prevent sticking. For longer storage, wrap individually in plastic wrap and freeze in a freezer-safe container for up to 1 month.
Reheating
To reheat from refrigerator, place frittatas on a baking sheet and warm in a 300°F (150°C) oven for 8-10 minutes until heated through. Alternatively, microwave individual frittatas for 30-45 seconds on medium power. From frozen, thaw overnight in refrigerator before reheating, or microwave directly from frozen for 1-2 minutes, checking frequently.
