Prosciutto Frittata Bites


Prosciutto Frittata Bites

by Jackie Robertson, eNRG Performance Sport Dietitian

Serves: 6 (makes 12 frittata bites)

Time: 30 minutes

Nutrition: 344 calories, 29g protein, 23g fat, 5g carbohydrates


  • ½ tbsp. olive oil
  • ½ lb asparagus, chopped
  • 1 cup Baby Bella mushrooms, chopped
  • 6 slices prosciutto ham, cut in halves
  • 12 eggs
  • 15 oz. container whole milk Ricotta cheese
  • 1 cup spinach, chopped
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ cup Parmesan cheese, shredded

Optional: ¼ cup fresh Basil, chopped


  1. Preheat oven broiler on high. 
  2. On a nonstick or lightly greased pan, toss asparagus and mushrooms with olive oil and pepper, to taste. Place under broiler for 5 minutes, stirring once.
  3. Meanwhile, in a large bowl, whisk eggs, ricotta cheese, pepper and garlic powder. 
  4. In a muffin tin, line each cup with a half slice of Prosciutto, forming it into the shape of the muffin cup.
  5. Remove asparagus and mushrooms from oven and set oven to bake at 375 degrees.
  6. Add asparagus, mushrooms and spinach to egg mixture, mixing gently.
  7. Spoon out mixture into each tin (it is okay to fill the tins up)
  8. Bake for 13-15 minutes.
  9. Remove pan and sprinkle shredded Parmesan on top of each cup.
  10. Place back in oven, under broiler on high for 1-2 minutes. 
  11. Serve warm or save for an on-the-go breakfast. 

Optional: sprinkle chopped fresh basil over tops of each frittata bite


Jackie Robertson, RDN, METS I
eNRG Performance