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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Introduce the prosciutto to the pan, allowing it to crisp and develop rich, golden edges for 2-3 minutes.
- 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.
- 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.
- Distribute the vegetable and prosciutto mixture evenly among the muffin cups, taking care to drain excess liquid to prevent soggy frittatas.
- Sprinkle grated Fontina cheese over the distributed mixture, creating a preliminary layer of flavor and texture.
- In a separate mixing bowl, whisk together eggs, half-and-half, kosher salt, and freshly ground black pepper until smooth and well-combined.
- 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.
- 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.
- 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