Ingredients
2 tablespoons chopped sun-dried tomatoes (not packed in oil)1/2 cup boiling water2 thin slices prosciutto, finely chopped1/4 cup chopped shallots1 teaspoon butter2 garlic cloves, minced1/4 cup all-purpose flour1-1/2 cups fat-free milk4 large egg whites2 large eggs1 cup shredded part-skim mozzarella cheese1/4 cup shredded Asiago cheese1/2 cup canned water-packed artichoke hearts, rinsed, drained and chopped2 tablespoons minced fresh basil or 2 teaspoons dried basil3/4 teaspoon salt1/2 teaspoon white pepper
Preparation
Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
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.
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.
Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° 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.
