| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 tablespoons Olive Oil plus extra for greasing the pans
- 1 1/2 cups Leeks chopped, white and light green parts, washed and spun dry
- 4 ounces Italian Prosciutto sliced and coarsely chopped
- 8 ounces Spinach fresh baby
- 2 1/2 tablespoons Basil Laves julienned
- 1 tablespoon Lemon Juice freshly squeezed
- 1 1/2 cups Italian Fontina Cheese grated, 4 ounces, 6 ounces with rind
- 8 extra-large Eggs
- 1 1/2 cups Half-and-Half
- Kosher Salt
- Black Pepper freshly ground
- 4 tablespoons Parmesan Cheese freshly grated
Ingredients
|
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.
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