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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|Serving Size: 1 Serving (3536g)|
|Recipe Makes: Servings|
|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 %|
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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.
Calories per serving: 4428
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