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Mini Italian Frittatas
Ingredients
- 2 tablespoons olive oil plus more for greasing pans
- 1 ½ cups chopped leeks white & light green parts, washed & spun dry
- 4 ounces sliced Prosciutto, coarsely chopped
- 8 ounces fresh baby spinach
- 2 ½ tablespoons julienned basil leaves
- 1 tablespoon freshy squeezed lemon juice
- 1 ½ cups (4 oz) grated Italian Fontina cheese
- 8 extra large eggs
- 1 ½ cups half-and-half
- Kosher salt and freshly ground black pepper
- 4 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat the olive oil over medium heat in a large (12-inch) sauté pan Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffing cups, leaving any liquid behind. Springle the Fontina evenly on top.
- In a 4-cup liquid measuring cup beat the eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork Pour the egg mixture evenly over the filling in each cup, gilling the muffing cups to the top. Springle each frittata with the Parmesan cheese.
- Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate and serve hot or warm.
Notes
- From Make It Ahead by Ina Garten
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/