If you’ve ever tried to find a healthy, protein-packed snack at an airport at 5 a.m., you know it’s basically impossible. That’s why you need to whip up a batch of my Prosciutto & Blue Cheese Frittata Bites before an early flight or long road trip.
Honestly, it’s kind of funny because I’m not even a big fan of plain eggs. But frittatas? Frittatas are a whole different story! I grew up watching my Italian mom and grandmother whip them up like it was nothing—big, fluffy, cheesy masterpieces that are loaded with other goodies. And somehow, they won me over.
PS: You can make these ahead and freeze them! Just wrap them individually and pull a couple out the night before your trip. You’ll be cruising through TSA with a protein-packed breakfast in your hand (while everyone else fights over the last overpriced yogurt cup).
Prosciutto & Blue Cheese Frittata Bites
- 2 Tbsp Extra-virgin olive oil
- 8 large eggs
- 1 Cup whole milk cottage cheese
- ½ Cup Blue Cheese
- Salt & Pepper
- 5 Slices Prosciutto chopped
- 1 Cup Shiitakes sliced
- ¼ Cup Red Onions chopped
- 1 Tbsp Fresh Rosemary chopped
- 2 Cups Baby Spinach chopped
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Preheat the oven to 375°F and grease a 12-Cup muffin pan with nonstick cooking spray.
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Put eggs, cottage cheese, blue cheese, salt and pepper into a blender. Blend until smooth. Transfer to a large mixing bowl.
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Heat 1 Tbsp olive oil in a medium pan over medium-high heat. Sauté prosciutto for 2-3 mins until slightly crispy. Remove from pan, let cool slightly and add to the mixing bowl.
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Add 1 Tbsp olive oil to the pan, heat oil over medium-high heat until shimmering. Add mushrooms and cook until browned about 6 minutes.
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Add onions and rosemary and cook until onions are translucent, about 3 minutes. Add baby spinach and cook until wilted, about 2 minutes.
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Let mixture cool for about 5 minutes, then add to the egg mixture. Mix well.
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Evenly divide egg mixture among muffin cups so they are about ¾ full.
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Bake until a toothpick inserted comes out clean, about 20-25 minutes.
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Let cool for 5-10 minutes before removing from the pan.
Feel free to substitute blue cheese with feta, goat or cheddar.