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Name: Mini Italian Frittatas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons Good Olive Oil plus extra for greasing the pans; 1 1/2 cups Chopped Leeks white and light green parts, washed and spun dry; 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 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

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INGREDIENTS

2 tablespoons Good Olive Oil ; plus extra for greasing the pans
1 1/2 cups Chopped Leeks ; white and light green parts, washed and spun dry
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 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

Servings

INSTRUCTIONS

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) saute pan. Add the leeks and saute for 2 to 3 mins, until tender. Add the prosciutto and saute for 2 to 3 mins, breaking it up with a fork.

Add the spinach, tossing with tongs, then cover the pan and cook for 3 mins, 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 mins. 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 oner 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 mins, until puffed and lightly browned on the top. If you insert a toothpick in the middle, they should feel firm. Cool for 5mins, remove with a small sharp knife onto a serving plate, and serve hot or warm.

NOTES

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Mini Italian Frittatas

2 tablespoons Good Olive Oil plus extra for greasing the pans
1 1/2 cups Chopped Leeks white and light green parts, washed and spun dry
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 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

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) saute pan. Add the leeks and saute for 2 to 3 mins, until tender. Add the prosciutto and saute for 2 to 3 mins, breaking it up with a fork.
Add the spinach, tossing with tongs, then cover the pan and cook for 3 mins, 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 mins. 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 oner 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 mins, until puffed and lightly browned on the top. If you insert a toothpick in the middle, they should feel firm. Cool for 5mins, remove with a small sharp knife onto a serving plate, and serve hot or warm.

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Nutrition

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Serving Size: 1 Serving (3536g)
Recipe Makes: Servings

Calories: 4428
Calories from Fat: 3350 (76%)

Amt Per Serving		% DV

	Total Fat 372.2g	496 %
	Saturated Fat 204g	1020 %
	Monounsaturated Fat 123.3g
	Polyunsanturated Fat 20.7g
Cholesterol 2857.2mg		879 %
Sodium 4583.3mg		158 %
Potassium 5460.4mg		144 %
Total Carbohydrate 142.2g		42 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 134.7g
Protein 149.7g		214 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4428

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