| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons good olive oil, plus extra for greasing the pans
- 1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
- 4 ounces sliced Italian prosciutto, coarsely chopped
- 8 ounces fresh baby spinach
- 2 1/2 tablespoons julienned fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
- 8 extra-large eggs
- 1 1/2 cups half-and-half
- Kosher salt and freshly ground black pepper
- 4 tablespoons freshly grated Parmesan cheese
Instructions
- 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 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 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, filling 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 193 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 169 mg |
| Sodium | 456 mg |
Reviews
These were very easy to make and delicious. I used cooked bacon instead of proschutto. Served these for Christmas Bruch with a green salad, coffeecake and Honey Baked Ham and everyone loved the individual servings. I plated two per person.
I make these every holiday! Just letting everyone know they are super great reheated in the microwave! Not rubbery at all. Also, one of my kids can’t have eggs so I make the whole tray as usual and just pour Just Egg into the last three muffin slots and they bake up beautifully!
Hey guys can cook these too!! I made them and I would add more Parmesan cheese next time. Thanks Ina. Are you Italian?
I have made these now a few different times, and they are great! Today, I didn’t have the half and half, so I used whole milk. They were a bit more watery, so use the half and half for sure. I like this recipe because you can substitute a lot of different veggies and pork products! Thanks, Ina for another winner!
So delicious! I didn’t have leeks or prosciutto on hand, so I just omitted the leeks & substituted bacon for the prosciutto.
These freeze beautifully!
My family loves this recipe. I also serve it as one hole frittata in one pan for dinner. Yum!
So easy and so tasty, the lemon juice adds a delightful brightness. I’ve made it as the recipe is written, and I’ve also substituted bacon for the prosciutto, both work These reheat individually in the microwave for a quick bite – low power for 3 minutes works for us.
These are delicious and worth serving at anytime of the day. I have trusted Ina for years. Thank you Ina.
Another winning recipe from Ina! I bake in oversized muffin tins for an impressive presentation. Guests leave raving and asking for the recipe.
Excellent taste and consistency. Easily enough egg custard to make double the amount of muffins. The veggies were enough for the entire amount of custard. Because of a couple reviews I was ready for the amount and just made twice as many muffins using the recipe as directed. They took 35 minutes to bake. Very good texture and taste. Mine popped out of the pan after cooling on a rack for 20 minutes. They need that time to set up.