Description
Ina Garten’s mini frittata delights brunch enthusiasts with its elegant simplicity. Crisp edges, creamy center, and versatile ingredients make this recipe a crowd-pleasing centerpiece for morning gatherings.
Ingredients
Scale
- 8 extra-large eggs
- 6 oz (170 g) grated Italian Fontina cheese (about 1 ½ cups)
- 1 ½ cups (360 ml/12 fl oz) half-and-half
- 4 oz (113 g) Italian prosciutto, coarsely chopped
- 1 ½ cups (225 g) chopped leeks (white and light green parts only)
- 8 oz (226 g) fresh baby spinach
- 4 tbsps (28 g) freshly grated Parmesan cheese
- 2 ½ tbsps fresh basil leaves, julienned
- 2 tbsps (30 ml/1 fl oz) olive oil, plus more for greasing
- 1 tbsp (15 ml/0.5 fl oz) freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
Instructions
- Preparation: Preheat oven to 375°F and lightly oil a 12-cup muffin tin to ensure effortless removal of frittatas.
- Vegetable Sauté: In a large pan over medium heat, caramelize leeks in olive oil until soft, then introduce prosciutto and crisp until golden. Add spinach and wilt completely, then incorporate basil and lemon juice for vibrant flavor enhancement.
- Cheese Foundation: Evenly distribute the prosciutto-vegetable mixture among muffin cups, draining excess moisture. Sprinkle Fontina cheese as a preliminary flavor layer.
- Egg Mixture: Whisk eggs, half-and-half, kosher salt, and black pepper until uniformly blended. Pour carefully into each muffin cup, filling to the brim and topping with Parmesan for additional savory depth.
- Baking Process: Slide muffin tin into preheated oven and bake 20-25 minutes until surfaces turn golden-brown and centers become firm with a slight puffiness.
- Serving: Allow frittatas to rest 5 minutes, then delicately loosen edges with a knife. Remove from tin and serve immediately while temperature and texture are at their peak.
Notes
- Prep Perfectly: Drain excess liquid from vegetables to prevent soggy frittatas, ensuring a crisp and delightful texture.
- Cheese Layering: Sprinkle Fontina first, then top with Parmesan for a rich, multi-dimensional cheese experience that elevates the overall flavor profile.
- Herb Freshness: Add fresh basil and lemon juice off-heat to preserve vibrant flavors and prevent herb wilting or bitterness.
- Timing Matters: Rest frittatas for 5 minutes after baking to set the eggs and make removal easier, maintaining their delicate structure and preventing breaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 178
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 305 mg