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Tomato Prosciutto Mini Frittatas

Eggs are not just breakfast food, and these mini frittatas are proof of that.
Keyword Carrie Brown, Creamy Tomato Basil
Recipe Creator Carrie Brown
Prep Time 10 minutes

Yields:

12 frittatas

Ingredients:

  • 1.5 oz. sundried tomatoes finely chopped
  • 3 oz. feta cheese crumbled*
  • 6 egg(s)
  • 1/4 cup heavy cream
  • 1/4 cup chicken bone broth
  • 1 serving Creamy Tomato Basil Keto Chow
  • 3 oz. prosciutto sliced into thin strips

Directions:

  • 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.
Nutrition Facts
Tomato Prosciutto Mini Frittatas
Serving Size
 
1 frittata
Amount per Serving
Calories
105.21
% Daily Value*
Fat
 
6.41
g
10
%
Saturated Fat
 
3.06
g
19
%
Trans Fat
 
0.14
g
Polyunsaturated Fat
 
0.55
g
Monounsaturated Fat
 
2.02
g
Cholesterol
 
98.57
mg
33
%
Sodium
 
326.3
mg
14
%
Potassium
 
207.23
mg
6
%
Carbohydrates
 
3.63
g
1
%
Fiber
 
1.08
g
5
%
Sugar
 
2
g
2
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
2.54
g
Protein
 
7.99
g
16
%
Vitamin A
 
88.57
IU
2
%
Vitamin C
 
11.41
mg
14
%
Calcium
 
80.35
mg
8
%
Iron
 
0.73
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1.5 oz. sundried tomatoes finely chopped
  • 3 oz. feta cheese crumbled*
  • 6 egg(s)
  • 1/4 cup heavy cream
  • 1/4 cup chicken bone broth
  • 1 serving Creamy Tomato Basil Keto Chow
  • 3 oz. prosciutto sliced into thin strips
Nutrition Facts
Tomato Prosciutto Mini Frittatas
Serving Size
 
1 frittata
Amount per Serving
Calories
105.21
% Daily Value*
Fat
 
6.41
g
10
%
Saturated Fat
 
3.06
g
19
%
Trans Fat
 
0.14
g
Polyunsaturated Fat
 
0.55
g
Monounsaturated Fat
 
2.02
g
Cholesterol
 
98.57
mg
33
%
Sodium
 
326.3
mg
14
%
Potassium
 
207.23
mg
6
%
Carbohydrates
 
3.63
g
1
%
Fiber
 
1.08
g
5
%
Sugar
 
2
g
2
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
2.54
g
Protein
 
7.99
g
16
%
Vitamin A
 
88.57
IU
2
%
Vitamin C
 
11.41
mg
14
%
Calcium
 
80.35
mg
8
%
Iron
 
0.73
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • 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.

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