Guest Post: Simply Scrumptious

When Niky asked me to guest post while she is on vacation in Florida (jealous) I was so excited!   Niky and I studied abroad in Italy together in 2006 and now she is one of my best friends.  Even after five years my short time in Italy remains to be one of the most influential and amazing periods of my life.  

Here I am today, on Niky's amazing blog, La Mia Vita.  She inspired and helped me to start my own blog:  
Simply Scrumptious.

I have always loved cooking and developing my own recipes.  Blogging about food has opened my eyes to creativity, photography, and all the amazing food blogs just a click away.  


Today, I am sharing a lovely Spring brunch dish: 
 Mini Prosciutto, Asparagus, and Wild Mushroom Frittatas.  


These little hand held appetizers, or main coarse depending on how many you eat, pack a lot of flavor and presentation into a relatively simple dish.  I have been wanting to make a variation of this dish for a long time.  Frittatas are sometimes hard to cook correctly because they are so large.  These mini frittatas cooked more evenly than any other larger frittata I have cooked.  And they're just so darn cute.   Nothing says springtime like good brunch food.


Thanks for listening and have a great Wednesday!

Saute your veggies with a little bit of olive oil, salt, and pepper.  Don't use too much salt because the meat adds a good amount of salt to the dish.

Place a slice of dry coppa in the bottom of the muffin pan.

Wrap the sides with a slice of prosciutto that has been halved lengthwise.

Beat 12 eggs with a fork and a little bit of cream.  Gently stir in veggies and cheese.

Pour egg mixture into muffin pan until close to full.

Bake at 375˚F for 20 minutes or until egg is fully cooked through.

Mini Prosciutto, Asparagus, and Mushroom Frittatas
Makes 12

Ingredients:
2/3 Cup Asparagus thinly sliced on the diagonal
2/3 Cup Mixed Fresh Wild Mushrooms sliced to same thickness as the Asparagus
12 Eggs (preferably cage free and organic)
1 Tbsp Heavy Cream
1/2 Cup shredded Sharp White Cheddar Cheese
6 Slices of Prosciutto halved lengthwise
12 Slices of Dry Coppa
Salt
Pepper
Olive Oil

Directions:
Preheat oven to 375˚ F.  Over medium heat saute asparagus and mushroom in about 1 Tbsp olive oil, salt, and pepper until water from mushrooms has evaporated but the vegetables are still al dente.   Remove from heat.
Place one slice of dry coppa at the bottom of each muffin well.  Wrap muffin wells with the halved prosciutto until the sides are covered.
Beat 12 eggs with 1 Tbsp of heavy cream with a fork.  Gently fold in vegetables and cheese.
Pour egg mixture into muffin cups being careful not to let the prosciutto fall into the middle.
Cook for about 20 minutes or until eggs are set.
Serve immediately.

thanks hayley! will you make this for me when i get back pretty please!