Mini Frittatas with Proscuitto and Parmesan

I recently posted another recipe for eggs in a muffin tin. I really want to get rid of the muffin tin trend, but I just like it so much! It really is convenient, and especially with these mini egg bakes, you can pop them in the microwave in the morning!

I absolutely love anything with proscuitto in it and this totally hit the spot! They're super easy to make for your early mornings :)

Mini Frittatas with Proscuitto and Parmesan-adapted from All Parenting
Total Time: 30 Minutes
Serves 12

• 9 eggs
• 2/3 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 ounces proscuitto, roughly chopped
• 1/4 cup Parmesan cheese
• 2 green onions, sliced

Preheat oven to 375 degrees. Lightly coat a 12-cup muffin tin with cooking spray.

In a large bowl, whisk eggs, water, salt and pepper. Place even amounts of the proscuitto, cheese and green onions into each of the muffin tins. Pour egg mixture over the meat and cheese until cups are 3/4 full.

Bake in oven for 25-30 minutes or until cooked through. Remove with a spoon and eat right away or refrigerate in an air tight container.

Best of Heat's Kitchen-December 2012

I slacked a bit on posting in December, but already have a lot set up for January! Either way, here's the most popular Heat's Kitchen articles from December!

1. Buttermilk Corn Muffins by Betty Crocker

2. Baked Spaghetti from the General Store of Minnetonka's Cookbook

3. Artichoke Chicken from Sugarlaws

4. Cadbury Creme Eggs from Instructables

5. Artichoke Hummus from Cookin' Canuck 

Artichoke Hummus

Hope everyone is having a Merry Christmas!! I have another artichoke recipe for you all! I love new dips and this was definitely delicious! I made it for Thanksgiving (yes, I'm very behind on my posting), and I had leftovers for days. I loved every minute of it! This is easy and delicious!

Artichoke Hummus-Adapted from Cookin' Canuck

Total Time: 10 Minutes

Makes 2 cups

• 1/4 cup chopped hazelnuts
• 1 can artichoke hearts, packed in water-water reserved
• 3 tablespoons artichoke water (from the can)
• 1 can garbanzo beans
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons parsley
• 1 tablespoon mint leaves
• Crackers or veggies for dipping

Place the hazelnuts in the bowl of a food processor. Pulse until the hazelnuts are finely chopped.

To the blender, add artichoke hearts, artichoke water, garbanzo beans, garlic and Parmesan cheese. Blend until artichokes and garbanzo beans are finely chopped, scraping down the sides as needed.

With the motor running, slowly pour in olive oil and lemon juice. Blend until smooth.

Transfer the dip to a medium-sized bowl, and stir in parsley and mint. Serve with crackers and fresh raw vegetables.