Breakfast Ham & Egg cups (mini frittatas)

 

12 thin slices of Ham

2 tablespoons chopped sun-dried tomatoes (not packed in oil)

1/2 cup boiling water

2 thin slices prosciutto, finely chopped ( I omitted this)

1/4 cup chopped shallots

2 garlic cloves, minced

1 teaspoon butter (I omitted butter all together)
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
4 egg whites
2 eggs (I made this with all 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 (I omitted this)
1/2 teaspoon white pepper

 

Grease a 12 muffin pan, place sliced Ham in each (doesn’t matter if it’s not touching all sides)

 

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 the prosciutto, shallots and garlic in butter until shallots are tender. (Since I omitted butter I used just Olive oil) 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.

 

Fill with each ham lined muffin cup with egg mixture.