Frittatas are a great way to serve eggs to a large group. These ones have lots of flavour from veggies as well as prosciutto.
2 tablespoons olive oil
1 1/2 cups chopped leeks, white and light green parts
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese
YIELD: fills a 12 place muffin tin
COURSE: Breakfast and Brunch
Prep Time: 30 min
Cooking Time: 30 min
Total Time: 1 hrs 0 min
- Preheat the 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 (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté 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 cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. 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 to 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 small sharp knife onto a serving plate, and serve hot or warm.