Ina Garten’s Perfect Mini Frittata Recipe: Quick Breakfast Joy

Mini frittatas bring elegant simplicity to breakfast tables with their delightful compact design.

These petite egg-based delicacies pack incredible flavor into bite-sized portions that feel luxurious and satisfying.

Small yet mighty, mini frittatas transform ordinary morning meals into gourmet experiences without complicated techniques.

Home cooks appreciate their versatility and ability to accommodate multiple ingredient combinations effortlessly.

Sophisticated yet approachable, these miniature culinary creations welcome creativity and personal interpretation.

The balanced blend of proteins, vegetables, and cheeses ensures a nutritious start to any day.

Each carefully crafted mini frittata promises a delectable journey of taste and texture: prepare to be amazed.

Why Ina Garten Mini Frittata Is a Brunch Winner

• Elevate Breakfast Simplicity: These mini frittatas transform ordinary morning meals into elegant, restaurant-quality experiences without complex cooking techniques.
• Pack Powerful Nutrition: Loaded with protein from eggs, prosciutto, and cheese, plus vitamins from spinach and leeks, these bite-sized delights deliver a balanced nutritional punch in every single serving.
• Master Versatile Entertaining: Perfect for brunch gatherings, meal prep, or quick grab-and-go breakfasts, these frittatas allow seamless adaptation to different dietary preferences and social settings with minimal effort.

Everything You Need for Ina Garten Mini Frittata

• Leeks: Mild, sweet onion-like vegetable with delicate flavor, choose bright green and white parts with firm stalks.
• Spinach: Nutrient-dense leafy green with soft texture, select fresh and vibrant leaves without wilting.
• Basil: Aromatic herb with sweet peppery taste, pick bright green leaves without dark spots.
• Lemon: Bright citrus fruit for fresh acidity, select firm and heavy lemons with smooth skin.

• Eggs: Primary binding ingredient for frittata structure, choose fresh large eggs with intact shells.
• Prosciutto: Thin, salty Italian cured ham for added depth, select high-quality, thinly sliced variety.
• Half-and-Half: Creamy dairy product for rich texture, opt for fresh and high-fat content.

• Fontina Cheese: Soft Italian cheese with mild nutty flavor, select creamy and smooth variety.
• Parmesan Cheese: Hard, aged cheese with sharp taste, choose authentic Parmigiano-Reggiano.
• Salt, Pepper: Basic seasonings for enhancing overall flavor, use freshly ground black pepper.

How to Prep and Portion Ina Garten Mini Frittata

Step 1: Warm Up The Oven

Crank the oven to 375°F (190°C). Grab a 12-cup muffin tin and give it a light olive oil coating.

Step 2: Dance With Leeks

Heat olive oil in a spacious skillet over medium temperature. Toss in chopped leeks and let them soften for about 3 minutes.

Step 3: Welcome Prosciutto

Introduce crispy prosciutto to the pan, letting it sizzle and get delightfully golden for 2-3 minutes.

Step 4: Embrace Leafy Greens

• Fresh spinach leaves
• Toss gently with tongs
• Cover and cook until perfectly wilted, around 3 minutes
• Remove from heat

Step 5: Boost With Flavor

• Chopped basil
• Freshly squeezed lemon juice

Let the mixture mingle for 5 minutes, allowing flavors to merge.

Step 6: Prepare Muffin Cups

Distribute the vegetable mixture into muffin cups, being careful to drain excess liquid. Sprinkle grated Fontina cheese generously on top.

Step 7: Craft The Egg Base

• Eggs
• Half-and-half
• Salt
• Black pepper

Step 8: Fill And Finish

Pour the egg mixture into each muffin cup, filling nearly to the top. Crown with a sprinkle of Parmesan cheese.

Step 9: Bake To Perfection

Slide the tin into the oven. Bake for 20-25 minutes until frittatas puff up and turn a gorgeous golden brown. Test doneness by inserting a toothpick—it should emerge clean.

Step 10: Cool And Delight

Allow frittatas to rest in the pan for 5 minutes. Gently loosen edges with a knife and transfer to a serving plate. Enjoy while warm and inviting.

Tips for Even Cooking Mini Frittatas

• Master Mise en Place: Prep all ingredients before starting to ensure smooth, stress-free cooking and perfectly balanced mini frittatas.
• Select Quality Cheese: Use freshly grated Gruyère or Parmesan for richer, more complex flavor that elevates the entire dish.
• Prevent Sticking Trick: Generously grease the muffin tin with butter or cooking spray to help frittatas release easily after baking.
• Temperature Matters: Let eggs come to room temperature before mixing to create a smoother, more consistent texture in your frittatas.
• Make-Ahead Magic: These mini frittatas can be refrigerated for 2-3 days and quickly reheated, making them perfect for meal prep or quick breakfasts.

Best Way to Store Ina Garten Mini Frittata for Later

• Seal and Preserve: Stash mini frittatas in vacuum-sealed bags to lock in freshness and prevent freezer burn. This method maximizes flavor retention and extends shelf life beyond traditional storage techniques.
• Quick Chill Strategy: Transfer hot frittatas to shallow containers, allowing them to cool completely before sealing. Rapid cooling prevents moisture buildup and maintains optimal texture when refrigerated.
• Smart Reheating Approach: Warm refrigerated frittatas in a preheated oven at 350°F for 5-7 minutes, ensuring crisp edges and warm centers. Avoid microwave reheating, which can make the eggs rubbery and compromise their delicate structure.

Flavor Options to Spice Up Ina Garten Mini Frittata

• Mediterranean Magic: Replace prosciutto with crumbled feta cheese, swap spinach for chopped kale, and add sun-dried tomatoes for a Greek-inspired version that bursts with Mediterranean flavors.
• Southwestern Sizzle: Substitute leeks with diced jalapeños, use chorizo instead of prosciutto, mix in black beans, and top with pepper jack cheese for a spicy southwestern kick that brings the heat.
• Veggie Lover's Dream: Swap prosciutto with roasted bell peppers, add sautéed mushrooms and zucchini, incorporate goat cheese instead of Fontina, and sprinkle fresh chives for a colorful vegetarian option packed with garden-fresh goodness.
• Smoked Salmon Special: Replace prosciutto with flaked smoked salmon, use dill instead of basil, add cream cheese to the egg mixture, and garnish with capers for an elegant brunch-worthy variation that feels luxurious and sophisticated.

Saying Goodbye to Ina Garten Mini Frittata Moments

Mini frittatas emerge as culinary masterpieces from Ina Garten’s kitchen, blending Mediterranean flavors with elegant simplicity.

Leeks, prosciutto, and spinach dance together in perfect harmony, creating a breakfast experience that transcends ordinary morning meals.

Fontina and Parmesan cheeses provide luxurious depth, while fresh basil and lemon juice introduce bright Mediterranean notes.

Small yet sophisticated, these individual frittatas promise a gourmet adventure for sophisticated palates.

You’ll want to savor each delectable bite, share with friends, and explore more delightful culinary dishs that celebrate fresh ingredients and thoughtful preparation.

Ina Garten Mini Frittata Recipe

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4.8 from 32 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Mini Frittatas from Ina Garten bring elegant Italian-inspired breakfast charm to morning tables. Quick individual portions pack rich flavors of eggs, cheese, and fresh herbs, perfect for brunch gatherings or simple weekend meals you’ll savor with delight.

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Ingredients

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Main Ingredients:

• 8 extra-large eggs
• 1 ½ cups (360 milliliters) half-and-half
• 8 ounces (226 grams) fresh baby spinach

Proteins and Cheeses:

• 4 ounces (113 grams) Italian prosciutto, coarsely chopped
• 6 ounces (170 grams) grated Italian Fontina cheese (about 1 ½ cups)
• 4 tablespoons (28 grams) freshly grated Parmesan cheese

Aromatics and Seasonings:

• 2 tablespoons (30 milliliters) olive oil, plus more for greasing
• 1 ½ cups (225 grams) chopped leeks (white and light green parts only)
• 2 ½ tablespoons fresh basil leaves, julienned
• 1 tablespoon (15 milliliters) freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper

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Instructions

1. Warm the oven to 375 degrees Fahrenheit (190 degrees Celsius) and coat a 12-cup muffin tin with a thin layer of olive oil to prevent sticking.
2. Place a large sauté pan over medium heat, drizzle with olive oil, and gently sauté the finely chopped leeks until they become soft and translucent, approximately 3 minutes.
3. Introduce the prosciutto to the pan, allowing it to crisp and develop rich, golden edges for 2-3 minutes.
4. Fold the fresh spinach leaves into the pan, stirring with tongs to ensure even wilting. Cover and cook for 3 minutes until the spinach completely collapses and releases its moisture.
5. Remove the pan from heat and infuse the mixture with freshly chopped basil and a splash of bright lemon juice. Let the flavors meld for 5 minutes.
6. Distribute the vegetable and prosciutto mixture evenly among the muffin cups, taking care to drain excess liquid to prevent soggy frittatas.
7. Sprinkle grated Fontina cheese over the distributed mixture, creating a preliminary layer of flavor and texture.
8. In a separate mixing bowl, whisk together eggs, half-and-half, kosher salt, and freshly ground black pepper until smooth and well-combined.
9. Carefully pour the egg mixture into each muffin cup, filling them to the brim. Dust the tops with grated Parmesan cheese for an extra layer of savory complexity.
10. Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, watching for a golden-brown surface and a firm, slightly puffy texture.
11. After baking, allow the frittatas to rest in the pan for 5 minutes. Use a sharp knife to gently loosen the edges, then carefully remove each frittata. Serve immediately while warm for optimal taste and texture.

Notes

• Prep Ahead: Chop all ingredients before starting to make cooking smoother and faster.
• Salt Secret: Sprinkle a pinch of salt on leeks while sautéing to bring out their sweet, delicate flavor.
• Cheese Trick: Grate cheese freshly for maximum melting and richer taste throughout the frittata.
• Prevent Sticking: Use a non-stick pan or generously grease your muffin tin to ensure easy removal.
• Cool Briefly: Let frittatas rest for a few minutes after baking to help them set and make removing from pan easier.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 207 kcal
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 12 g
• Cholesterol: 220 mg