Ina Garten’s mini Italian frittatas pack leeks, prosciutto, baby spinach, and two Italian cheeses into individual baked egg cups. They come together in about 55 minutes and serve 12 straight from the pan.
Ina developed this recipe for her Make It Ahead cookbook in 2014 and later walked through it on the Barefoot Contessa episode “Cook Like a Pro: Make-Ahead Breakfast.” The design is brunch without panic: every component from the sautéed filling to the egg custard can be prepped the night before.
Drain the sautéed filling before spooning it into the muffin cups. Leeks and spinach throw off a lot of liquid, and if that moisture sits in the cups, the egg custard turns watery instead of setting into a firm, clean bite.
Ina Garten Mini Italian Frittatas
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy12
servings30
minutes25
minutes193
kcal55
minutesSavory egg cups filled with sautéed leeks, prosciutto, wilted spinach, and melted Fontina, baked until puffed and golden brown. Ideal for feeding a crowd at brunch with zero last-minute cooking.
Ingredients
2 tablespoons (30ml) good olive oil, plus extra for greasing
1½ cups (180g) chopped leeks, white and light green parts, washed and spun dry
4 ounces (115g) Italian prosciutto, coarsely chopped
8 ounces (225g) fresh baby spinach
2½ tablespoons julienned fresh basil leaves
1 tablespoon (15ml) fresh lemon juice
1½ cups (115g) grated Italian Fontina cheese (6 ounces/170g with rind)
8 extra-large eggs
1½ cups (360ml) half-and-half
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 tablespoons (30g) freshly grated Parmesan cheese
Directions
- Heat the oven. Set it to 375°F (190°C) and brush a standard 12-cup muffin tin with olive oil, including the flat top surface around each cup.
- Cook the filling. Warm 2 tablespoons (30ml) olive oil in a large skillet over medium heat. Sauté the leeks for 3 minutes until tender, then add the prosciutto and cook 2 to 3 minutes, breaking it apart with a fork.
- Wilt the spinach. Add the baby spinach, toss with tongs, cover, and cook for 3 minutes until fully wilted. Remove from heat, stir in the basil and lemon juice, and let it sit for 5 minutes.
- Fill the cups. Divide the filling among the 12 muffin cups with tongs, leaving any pooled liquid behind in the pan. Sprinkle the Fontina evenly over each cup.
- Mix and pour the custard. Beat the eggs, half-and-half, salt, and pepper in a large measuring cup with a fork. Pour evenly over the filling, filling each cup to the top, then sprinkle Parmesan over each one.
- Bake and serve. Bake 20 to 25 minutes until puffed and lightly browned on top. A toothpick inserted in the center should feel firm. Cool 5 minutes in the tin, run a small sharp knife around each frittata, and serve hot or warm.
Notes
- Ina specifies brushing oil on the flat top of the muffin tin, not just inside the cups. The egg custard puffs above the rim as it bakes, and the oiled surface keeps it from welding to the pan.
FAQs
Why does Ina use half-and-half instead of milk or heavy cream?
Half-and-half gives the custard a rich, silky texture without making it heavy. Whole milk would produce a thinner, less custardy bite, while heavy cream turns the frittatas dense and greasy once they cool.
The balance matters because these are small, individual portions. A lighter custard sets firmly enough to hold its shape out of the muffin tin but still feels creamy when you bite through the center.
Why leave the liquid behind when filling the muffin cups?
Spinach and leeks release water as they cook, and that liquid pools at the bottom of the pan. If it goes into the muffin cups, it dilutes the egg custard and stops it from setting cleanly.
Using tongs instead of a spoon makes this easy. Tongs grip the solids and let the liquid drain back into the pan, so each cup gets filling without extra moisture underneath.
Can you swap the prosciutto for bacon or leave it out?
Bacon works if you cook it crisp first and drain the fat. The smoky flavor shifts the character of the dish, but the texture holds up fine. For a vegetarian version, skip the meat and add a few sun-dried tomatoes or roasted red peppers for body.
Keep the total filling volume roughly the same no matter what you substitute. Overfilling the cups pushes egg custard over the rim during baking.
What cheese works if you can’t find Italian Fontina?
Italian Fontina melts into a smooth, mild layer that blends into the custard rather than clumping. Gruyère is the closest swap because it melts the same way and has a similar nutty warmth.
Avoid pre-shredded bags because the anti-caking coating prevents clean melting. Buy a block and grate it yourself so the cheese disappears evenly into each frittata.
How should you store and reheat leftover mini frittatas?
Cooled frittatas keep in an airtight container in the refrigerator for up to four days. Per USDA guidance, egg-based dishes should be refrigerated within two hours of cooking. They also freeze well for up to two months wrapped individually in plastic wrap inside a freezer bag.
Reheat on a baking sheet at 350°F (180°C) for 8 to 10 minutes until warmed through. The microwave works in a rush, but the oven brings back the crisp edges.
