Mini Italian Fritatas
These are a great way to serve eggs to a crowd. It’s nice to make them in the beginning of the week and have breakfast taken care of. Ina’s recipe is perfection! It’s fun to substitute whatever veggies you have on hand for the spinach and the leeks. In the pictures above I used zucchini and sweet onions.
Mini Italian Fritatas by Ina Garten
Ingredients:
2 tablespoons good olive oil, plus extra for greasing the pan
1 1/2 cups chopped leeks, white and green parts, washed and spun dry
4 ounces diced Italian prosciutto
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups grated Italian Fontina cheese
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground pepper
4 tablespoons freshly grated parmesan cheese
Preheat the 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 saute 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 it with the tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until 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 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filing the muffin cups to the top. Sprinkle 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.
*These can be baked, cooled and refrigerated for up to a day. Reheat for 15 minutes in a 350 degree oven.