Mini Italian Frittatas March 10, 2021 by Jill Foucre Leave a Comment Mini Italian Frittatas 2021-03-10 16:39:58 Print 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/