Italian mini frittatas

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 192, total fat 14 G., saturated fats 6 G., proteins 13 G., carbohydrates 4 G., fiber 1 G., cholesterol 170 mg, sodium 456 mg, sugar 2 G.

Ina Garten's Italian mini frittatas are the perfect appetizer that can be made ahead and stored in the refrigerator. When ready to serve, all you have to do is reheat them. The recipe is quite simple, and the frittatas are baked in a muffin tin.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp good quality olive oil + extra for greasing the pan
1.5 cups chopped leeks (white and light green parts), washed thoroughly
110 g coarsely chopped Italian prosciutto
220 g fresh young spinach
2.5 tbsp fresh basil leaves, thinly sliced
1 tbsp. freshly squeezed lemon juice
1.5 cups (110 g) grated Italian Fontina cheese
8 very large eggs
1.5 cups of 10% cream
4 tbsp. l. freshly grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spinach, leeks, Fontina cheese, lemon juice, basil, prosciutto, eggs, cream

Cooking the dish according to the recipe:

Preheat oven to 190°C. Grease a standard 12-cup muffin tin with olive oil, including the top of the tin.
In a large skillet (30 cm), heat the olive oil over medium heat. Add the leek and sauté for 3 minutes, until softened. Add the prosciutto and sauté for 2–3 minutes, fluffing with a fork.

Add the spinach, tossing with tongs, then cover the pan and simmer for 3 minutes, stirring once, until the spinach is completely wilted. Remove from heat, stir in the basil and lemon juice, and let sit for 5 minutes. Divide the mixture among 12 muffin cups with tongs, reserving the liquid in the pan. Sprinkle the fontina evenly over the top.
In a 4-cup liquid measuring cup, whisk together the eggs, cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Divide the egg mixture evenly among each spinach-lined frittata, filling it to the top. Sprinkle each frittata with Parmesan cheese.
Bake the frittatas for 20–25 minutes, until puffed and lightly browned on top. Let cool for 5 minutes, then use a small sharp knife to transfer to a serving platter and serve hot or warm.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / / Ina Garten / The Barefoot Countess

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