Try this Mini Italian Frittatas recipe, or contribute your own.
Suggest a better descriptionPreheat 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 | ||
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Calories: 4428 | ||
Calories from Fat: 3350 (76%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 4428
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