Italian Mini Frittatas

• 2 tablespoons chopped sun-dried tomatoes (not packed in oil)
• 1/2 cup boiling water
• 2 thin slices prosciutto, finely chopped
• 1/4 cup chopped shallots
• 1 teaspoon butter
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1-1/2 cups fat-free milk
• 4 large egg whites
• 2 large eggs
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup shredded Asiago cheese
• 1/2 cup canned water-packed artichoke hearts, rinsed, drained and chopped
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 3/4 teaspoon salt
• 1/2 teaspoon white pepper

1. Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
2. In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside.
3. In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture.
4. Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350u0b0 for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.

tomatoes, boiling water, thin slices prosciutto, shallots, butter, garlic, allpurpose, milk, egg whites, eggs, mozzarella cheese, cheese, water, fresh basil, salt, white pepper

Taken from www.tasteofhome.com/recipes/italian-mini-frittatas/ (may not work)