These little bundles really melt in your mouth.  I really like the combination of eggs with earthy mushrooms and tarragon.  They do take a bit of time to assemble but you can easily make them even a day in advance of a party.  The first time I made these I was skeptical about being able to form the frittata into a square but it’s really not that hard.  I believe this recipe was from a Gourmet magazine article.

Shitake Frittata Squares with Prosciutto

Makes 24 appetizers

2 tsps. unsalted butter
8 oz. fresh shitake mushroom caps, finely chopped
2 shallots, minced
1/4 cup water
1 1/2 Tbls. finely chopped fresh tarragon
2 whole large eggs
6 large egg whites
1/4 cup finely shredded parmesan
1/2 tsp. kosher salt
8 thin slices prosciutto
24 thin fresh chives

Melt the butter in a nonstick skillet over moderate heat, then cook the mushrooms and shallots for about 3 minutes.  Add water and cook, stirring, until liquid is evaporated and mushrooms are tender and golden, about 5 minutes.  Stir in the tarragon.

While the mushrooms are cooking, lightly beat together the eggs, whites, parmesan, salt and pepper to taste.

Preheat your broiler.

Add the egg mixture to the mushrooms and cook, stirring until the eggs are softly scrambled.  Reduce the heat to low and form the frittata into a 6 1/2 inch square with a spatula - it doesn’t have to be perfect and you can keep forming it.  Cook until the bottom is set - about 2 minutes.

Place the skillet under the broiler, 5 to 6 inches from the heat and broil until the eggs are just firm to the touch and barely golden, 1 to 2 minutes.

Transfer the frittata to a cutting board and cool.  Trim the edges of the square, then cut the frittata into 24 rectangles.  Cut each prosciutto slice lengthwise into 3 strips.  Wrap a prosciutto strip lengthwise around each egg rectangle.  Blanch the chives and drain (or microwave them for 30 seconds).  Tie a chive around each bundle crosswise and trim the ends.

Serve at room temperature.

Tags: frittata, prosciutto, shitake