• 6 Large Eggs
• 1/4 tsp Fresh Ground Black Pepper
• 2 tbsp Freshly Grated Parmesan Cheese
• 1-2 tbsp Olive Oil
• 1 small Onion , chopped
• 4 oz (1/2 lb) Prosciutto , chopped
• 1 loose cup Baby Spinach , roughly chopped
• 2 cloves Garlic , minced

1. Preheat oven to 350°F. Grease a muffin pan and set aside.
2. In a large bowl, beat together eggs, salt and pepper until blended. Stir in the Parmesan cheese.
3. Heat a skillet over medium heat. Add the oil and onions and cook for about 3-4 minutes, until onions are golden.
4. Stir in the prosciutto. Add the spinach and cook for 2-3 minutes, until wilted. Lastly, add the garlic and cook for another 1 minute.
5. Spoon the vegetable mixture into the muffin pan, distributing it evenly. Top every one with 3-4 tablespoons of the egg and cheese mixture. Bake for 15-20 minutes, until lightly browned.
6. Let cool for few minutes and remove your individual frittatas from the muffin pan. Enjoy!

PAIRS WELL WITH

Breakfast potatoes & an english muffin!