Mini Italian Frittatas
Mini Italian Frittatas
Ingredients
For the Frittata Base
- 4 ounces prosciutto, diced
- 2 tablespoons olive oil
- 1 1/2 cups leeks, chopped
- 10 ounces fresh spinach, roughly chopped
- 2 1/2 tablespoons fresh basil, julienned
- 1 lemon juice, from 1 lemon, freshly squeezed
For the Egg Mixture
- 8 eggs, extra-large
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Assembly
- 1 cup Fontina Val D'Aosta cheese, shredded
- 1/2 cup Parmesan cheese, grated, for topping
- as needed cooking spray, for greasing pan
Instructions
- 1
Preheat your oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the chopped leeks and sauté for 3-5 minutes until softened. Add the diced prosciutto and cook for another 3-4 minutes until the prosciutto is slightly crisp.
⏱️ 10 min•🌡️ 375 - 2
Add the roughly chopped fresh spinach to the skillet. Cover the pan with a lid and allow the spinach to steam and wilt down for 2-3 minutes. Once wilted, remove the lid and turn off the heat.
⏱️ 5 min
- 3
Squeeze the lemon juice from one lemon directly into the spinach and prosciutto mixture, using your fingers to catch any seeds. Stir in the julienned fresh basil.
⏱️ 3 min
- 4
In a large measuring cup or bowl, beat the extra-large eggs. Add the half-and-half, salt, and pepper. Whisk the mixture thoroughly until all ingredients are well combined.
⏱️ 2 min
- 5
Lightly grease a standard 12-cup muffin pan with cooking spray. Evenly spoon the cooked spinach, leek, and prosciutto mixture into the bottom of each muffin cup. Sprinkle shredded Fontina cheese over the vegetable and meat mixture in each cup. Pour the egg mixture over the cheese, filling each muffin cup almost to the top. Finally, generously sprinkle grated Parmesan cheese over the top of each frittata.
⏱️ 7 min
- 6
Place the muffin pan into the preheated oven. Bake for 20-25 minutes, or until the frittatas are puffed up and golden brown.
⏱️ 25 min•🌡️ 375
- 7
Allow the frittatas to cool in the muffin pan for 5 minutes before carefully removing them. They can be served immediately.
⏱️ 5 min - 8
For make-ahead convenience, the frittatas can be refrigerated overnight and reheated at 350°F (175°C) for 15 minutes.
⏱️ 15 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Mini Italian Frittatas
Ingredients
For the Frittata Base
- 4 ounces prosciutto, diced
- 2 tablespoons olive oil
- 1 1/2 cups leeks, chopped
- 10 ounces fresh spinach, roughly chopped
- 2 1/2 tablespoons fresh basil, julienned
- 1 lemon juice, from 1 lemon, freshly squeezed
For the Egg Mixture
- 8 eggs, extra-large
- 1 1/2 cups half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Assembly
- 1 cup Fontina Val D'Aosta cheese, shredded
- 1/2 cup Parmesan cheese, grated, for topping
- as needed cooking spray, for greasing pan
Instructions
- 1
Preheat your oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the chopped leeks and sauté for 3-5 minutes until softened. Add the diced prosciutto and cook for another 3-4 minutes until the prosciutto is slightly crisp.
⏱️ 10 min•🌡️ 375 - 2
Add the roughly chopped fresh spinach to the skillet. Cover the pan with a lid and allow the spinach to steam and wilt down for 2-3 minutes. Once wilted, remove the lid and turn off the heat.
⏱️ 5 min - 3
Squeeze the lemon juice from one lemon directly into the spinach and prosciutto mixture, using your fingers to catch any seeds. Stir in the julienned fresh basil.
⏱️ 3 min - 4
In a large measuring cup or bowl, beat the extra-large eggs. Add the half-and-half, salt, and pepper. Whisk the mixture thoroughly until all ingredients are well combined.
⏱️ 2 min - 5
Lightly grease a standard 12-cup muffin pan with cooking spray. Evenly spoon the cooked spinach, leek, and prosciutto mixture into the bottom of each muffin cup. Sprinkle shredded Fontina cheese over the vegetable and meat mixture in each cup. Pour the egg mixture over the cheese, filling each muffin cup almost to the top. Finally, generously sprinkle grated Parmesan cheese over the top of each frittata.
⏱️ 7 min - 6
Place the muffin pan into the preheated oven. Bake for 20-25 minutes, or until the frittatas are puffed up and golden brown.
⏱️ 25 min•🌡️ 375 - 7
Allow the frittatas to cool in the muffin pan for 5 minutes before carefully removing them. They can be served immediately.
⏱️ 5 min - 8
For make-ahead convenience, the frittatas can be refrigerated overnight and reheated at 350°F (175°C) for 15 minutes.
⏱️ 15 min•🌡️ 350