Individual Italian Frittatas

From TOH 5/12

The Italian word "frittata" refers to frying the egg-based dish in a skillet. This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same - delicious day or night.
Prep: 25 min. Bake: 20 min.


Yield: 2 Servings



25 20 45
Ingredients
1/4 cup finely chopped onion
2 teaspoons olive oil
4 medium fresh mushrooms, chopped
4 thinly sliced hard salami, julienned
2 tablespoons finely chopped roasted sweet red pepper
4 eggs
1 tablespoon 2% milk
1 tablespoon grated Parmesan cheese
2 teaspoons minced fresh parsley
1 teaspoon minced fresh chives
Dash pepper
1/4 cup shredded part-skim mozzarella cheese
Chopped fresh chives, optional
Directions
In a small skillet, cook and stir onion in oil over medium heat until tender. Add mushrooms; cook 2-4 minutes longer or until tender. Divide between two greased 8-ounce ramekins. Top with salami and red pepper.
In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins. Bake at 400° for 10 minutes.
Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set. Sprinkle with chopped chives if desired. Yield: 2 servings.







Nutritional Facts 1 ramekin equals 339 calories, 24 g fat (8 g saturated fat), 456 mg cholesterol, 751 mg sodium, 6 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Individual Italian Frittatas in Taste of Home April/May 2012, p22