Name: Spanish-Style Mini Frittatas at Home
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Spanish, American
Ingredients: olive oil spray; 2/3 cup diced cooked potatoes; 3 ounces diced chicken chorizo sausage; 3 slices prosciutto (torn); 6 large leggs; 6 large egg whites; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup diced roasted red bell pepper or diced piquillo peppers; 1/3 cup grated manchego cheese; 2 pinches paprika

If you’ve ever had Spanish style eggs then you know.

And if you’ve followed this blog for a while, you’re well aware of my love for mini frittatas. So I combined the two!

Mini frittatas are straightforward to meal prep and even easier to eat for breakfast in the morning. To make these lighter, I used chicken chorizo instead of long-used dry chorizo. And since I couldn’t find lomo (spanished cured pork tenderloin) I use prosciutto. And roasted red bell pepper instead of piquillo peppers. It’s all about improvising.

The end result? A slightly spicy, well-seasoned and loaded mini frittatas.

To Make These Spanish Style Mini Frittatas Gather:

olive oil spray
leftover potatoes
chicken chorizo sausage
prosciutto
eggs
egg whites
salt
ground black pepper
roasted red pepper
prosciutto
paprika

Preheat your oven to 350℉ (or 180℃) and spraying a standard muffin tin with nonstick spray.

NOTE: If your pan is a few years old, there is a chance that these will stick.

Divide 2/3 cup diced cooked potato, 3 ounces chicken chorizo sausage and 3 slices prosciutto that has been torn among the prepared pan.

In a mixing bowl, crack 6 eggs and 6 egg whites.

Whisk the eggs with the salt, pepper and until beaten and throughly combined.

Next add in the peppers and cheese.

Stir to combine.

Lastly, divide the egg mixture (about 1/4 cup per well) and pour it over the potatoes, sausage and prosciutto.

Slide the pan onto the middle rack of your preheated 350° oven and bake for 20 minutes or until the egg is set and the top of the mini frittatas are lightly golden.

Serve immediately.

Season with a pinch of paprika and serve them with a simple arugula salad. Arugula, lemon juice, olive oil and salt and pepper.

Allow the mini frittatas to cool completely before storing in an airtight container.

Wrap in paper towel and microwave until warm – about 1 minute.