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Mini Frittatas

Tomato Prosciutto Mini Frittatas

Recipe Creator ,Carrie Brown
Eggs are not just breakfast food, and these mini frittatas are proof of that.
Prep Time 10 minutes
Servings 12frittatas
Calories 105.21kcal



  • Place 12 silicone baking cups in a muffin pan and preheat oven to 300℉.
  • Place the sundried tomatoes and feta in a small bowl and mix together well.
  • Divide the mixture evenly between the 12 silicone cups in the pan and set aside.
  • Crack the eggs into a blender jug, add the heavy cream and chicken broth, and blend until completely mixed.
  • With the blender still running, slowly pour the Keto Chow through the hole in the lid and blend until smooth. The mixture will thicken as it blends.
  • Carefully pour the blended egg mixture evenly over the tomato mixture in the silicone cups.
  • Lay the prosciutto strips onto each mini frittata.
  • Place in the center of the oven and bake for 20-22 minutes until the frittatas are risen, puffy, and golden.
  • Let cool in the muffin pan for 15 minutes. They will fall a little.
  • Remove from the silicone cups and if not eating immediately, let cool completely before packing in a storage container and placing in the fridge.


*I recommend feta blocks, rather than pre-crumbled feta, which may contain starches or other ingredients to stop the crumbles sticking together.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.


Serving: 1frittataCalories: 105.21kcalCarbohydrates: 3.63gProtein: 7.99gFat: 6.41gSaturated Fat: 3.06gPolyunsaturated Fat: 0.55gMonounsaturated Fat: 2.02gTrans Fat: 0.14gCholesterol: 98.57mgSodium: 326.3mgPotassium: 207.23mgFiber: 1.08gSugar: 2gVitamin A: 88.57IUVitamin C: 11.41mgCalcium: 80.35mgIron: 0.73mgSugar Alcohol: 0.01gNet Carbs: 2.54g