Ingredients: |
Ingredients: 2 T. good olive oil, plus extra for greasing the pans
1 ½ c. chppped leeks, white and light green parts, washed and spun dry
4 oz. sliced Italian prosciutto, coarsely chopped
8 oz. fresh baby spinach
2 ½ T. julienned fresh basil leaves
1 T. freshly squeezed lemon juice
1 ½ c. (4 oz) grated Italian Fontina cheese (6 oz with rind)
8 extra-large eggs
1 ½ c. half and half
kosher salt and freshly ground black pepper
4 T. freshly grated Parmesan cheese
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Directions: |
Directions:Preheat the oven to 375º. 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) 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. 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 cop, beat the eggs, half-and-half, ½ tsp. salt, and ¼ tsp. pepper together with a fork. Pour the egg mixture evenly over the fillings in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
Bake the frittatas for 20-30 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should fell firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm. |
Personal
Notes: |
Personal
Notes: Make it ahead: Bake the frittatas, then cook, cover, and refrigerate for up to a day. Reheat for 15 minutes in a 350 degree oven.
If the prosciutto sticks to the wrapping paper, heat it for 5 seconds in the microwave.
Recipe is spot on. Took a little longer to bake 25-30 minutes.
Would be good with company (Christmas breakfast...) Really does translate well reheated.
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