Mini Frittata Sandwiches with Prosciutto Crudo, Arugula and Stracchino
Welcome to the realm of quick, tasty solutions that please everyone!
If there is one invention in the kitchen I love, it’s the frittata. In no time, with few ingredients and a bit of creativity, it becomes a versatile and irresistible dish.
But today we go one step further, turning a simple frittata into small single-serving “mini frittata sandwiches”, perfect for any occasion: from a casual dinner with friends to a standing buffet, or a packed lunch for an outdoor picnic.
The combination of prosciutto crudo, arugula and stracchino is not only a timeless classic, but an explosion of flavors that pair perfectly: the saltiness of the prosciutto, the slight bitterness of the arugula and the enveloping creaminess of the stracchino.
The result? A delicious, soft bite with a balanced flavor that will not go unnoticed.
It will only take you 15 minutes of preparation and 15 minutes of cooking to bring a true flavor party to the table. Shall we turn on the stove?
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients – MINI FRITTATA SANDWICHES
- 4 eggs
- 1 1/2 cups grated Parmesan
- 1 tbsp milk
- A few leaf marjoram
- to taste salt
- 1 pinch black pepper
- butter (to grease the pan)
- 3.5 oz prosciutto crudo
- 2 1/2 cups arugula
- 1/2 cup stracchino
Tools
- Muffin pan
Procedure – MINI FRITTATA SANDWICHES
In a bowl, lightly beat the eggs with a fork. Add the grated Parmesan, the milk, a pinch of salt and a grind of pepper. If you use marjoram, chop it finely and add it to the mixture. Stir until you get a homogeneous batter, but do not over-whip the eggs.
Preheat the oven to 356°F. Lightly grease the cavities of a muffin tin with a little butter. Fill each cavity about two-thirds full with the egg mixture. Bake for about 15 minutes, or until the mini frittatas are puffed and golden on top. Remove from the oven and let them cool completely.
At this point, you can fill your mini frittatas in two ways.
Open version: place on each mini frittata a slice of prosciutto crudo, a leaf of arugula and a tablespoon of stracchino. To keep everything in place, you can use toothpicks or mini forks.“Sandwich” version: slice the mini frittatas horizontally in half. Fill the inside with prosciutto, arugula and stracchino, then close to form a delightful mini sandwich.
Serve the mini frittata sandwiches hot or at room temperature.
Ingredient Notes
Eggs: freshness is essential. Choose eggs from free-range hens for a more intense flavor.
Stracchino: you can use stracchino, crescenza or even robiola if you prefer. The important thing is that it is a soft, creamy cheese.
Prosciutto crudo: opt for a good-quality prosciutto, perhaps cut slightly thicker. Alternatively, you can also use cooked ham or speck.
Storage
Cooked mini frittatas that are not filled can be stored in the refrigerator in an airtight container for 2-3 days. It is preferable to fill them just before serving to keep the ingredients fresh and the arugula crisp.
Alternatives and Variations
Vegetarian: replace the prosciutto crudo with grilled zucchini, sautéed mushrooms or sun-dried tomatoes.
Different fillings: you can also use smoked salmon and cream cheese, or speck and smoked provolone.
Large frittata: if you don’t have a muffin tin or prefer a larger frittata, you can cook the entire mixture in a skillet. Once cooked and cooled, cut it into slices or squares and fill each portion.
Usage and Pairings
The mini frittata sandwiches are ideal for brunch, an aperitif or a buffet. They are also perfect for a quick office lunch or a picnic outdoors, as they can be eaten easily by hand. Serve them with a glass of fresh, light white wine, such as Vermentino or Pinot Grigio.
The Simple Story of a Brilliant Dish
The frittata is an ancient dish, present in kitchens around the world, from humble peasant tables to those of kings. It was born from the need to avoid wasting eggs, adding whatever was available at home. Over time it has evolved into a versatile base for endless flavor combinations. Single-serving mini frittatas are a modern reinterpretation, designed for convenience and presentation.
FAQ (Questions and Answers)
1. Why didn’t my mini frittatas puff up?
Make sure the oven is properly hot (356°F) and that you did not open the door during baking. Also, do not beat the eggs too much: they should be homogeneous, not frothy.
2. Can I use a regular baking tray instead of a muffin tin?
Yes, you can use a rectangular baking dish. In that case, bake the mixture for about 20-25 minutes. Once cooked and cooled, cut it into cubes or slices and fill them.
3. Can I prepare them in advance?
Yes, you can prepare and bake the mini frittatas in advance. Store them in an airtight container in the refrigerator and fill them only a few minutes before serving to keep the ingredients fresh.
