Another healthy recipe (and great for easy breakfasts the rest of the week). It’s often hard to find tasty breakfast recipes that incorporate vegetables so leave it to Ina to come up with the addition of proscuitto to make these mini frittatas delicious and good for you.
2 tablespoons good olive oil, plus extra for greasing the pan
1 1/2 cups chopped leaks, white and light green parts
4 ounces sliced prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 1/2 cups grated fontina cheese
8 extra large eggs
1 1/2 cups half-and-half
salt and pepper
4 tablespoons grated parmesan cheese
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 saute pan. Add the leeks and saute for 3 minutes, until tender. Add the prosciutto and saute 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. Remove from heat and stir in the basil and lemon juice and set aside while you put together the egg mixture.
In a bowl, beat the eggs, half-and-half, salt, and pepper together until blended. Divide the spinach mixture evenly among the 12 muffin cups, leaving an liquid behind. Sprinkle the fontina evenly on top. 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 20-25 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 sharp knife, and serve hot or warm.
original recipe via Ina Garten’s Make It Ahead