Ina Garten Mini Italian Frittatas

Ina Garten Mini Italian Frittatas are a make ahead breakfast built for feeding a crowd. Prosciutto, spinach, leeks, and two Italian cheeses fill each muffin cup with real flavor. Bake all twelve the night before, then reheat on brunch morning with no cooking at all.

The step most people skip is oiling the top of the muffin tin, not just the cups. Without it, the eggs puff over the rim and stick, so you tear half the frittata trying to pry it out.

Source: Make It Ahead (2014)

Ina Garten Mini Italian Frittatas

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Course: BreakfastCuisine: American, ItalianDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

185

kcal

Fluffy egg cups with a golden Parmesan top, stuffed with sauteed leeks, wilted spinach, and bits of prosciutto. Fontina melts through the center and holds everything together.

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 (see note)
  

• 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 (6 ounces with rind)
  

• 8 extra-large eggs
  

• 1 1/2 cups half-and-half
  

• Kosher salt and freshly ground black pepper
  

• 4 tablespoons freshly grated Parmesan cheese

Directions

• Preheat the oven: Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
• Cook the filling: 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.
• Fill the muffin cups: 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.
• Add the egg mixture: 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 and serve: 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.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I substitute a different cheese for Fontina?

Gruyere or Swiss will melt well but taste milder than Fontina Val d'Aosta. The Fontina creates a creamy layer that holds the filling together, so pick something that melts smoothly. Keep the Parmesan on top either way for that crispy crust.

How long do these mini frittatas keep?

Cool them, cover, and refrigerate for up to one day. Reheat at 350 degrees for about 15 minutes before serving. They taste best within that first day because the spinach starts releasing water after that.

Can I freeze mini Italian frittatas?

They don't freeze as well as you'd hope. The half-and-half custard can turn grainy after thawing, and the spinach gets watery. If you need to freeze them, wrap each one individually and thaw in the fridge overnight before reheating.

Do I need a special muffin tin for this recipe?

A standard 12-cup muffin tin is all you need. Don't use mini muffin pans because the filling ratio won't work in that size. The important part is brushing oil on the flat top surface of the pan, not just inside the cups.

What if my prosciutto sticks to the wrapping paper?

Microwave the package for about 5 seconds. That tiny bit of heat loosens the slices without cooking them. Once freed, chop the prosciutto into rough pieces so it distributes evenly through the filling.