Ina Garten Mini Frittatas are made with fresh baby spinach, Italian prosciutto, chopped leeks, grated Italian Fontina cheese, eggs, half-and-half, fresh basil, lemon juice, and Parmesan cheese. This easy Mini Frittatas recipe creates a tasty and healthy breakfast that takes about 45 minutes to prepare and can serve up to 12 people.
? Why You’ll Love This Mini Frittata Recipe:
- Perfect for Any Meal: These mini frittatas are versatile, and great for breakfast, brunch, or even a light dinner.
- Customizable: You can easily add your favorite ingredients like mushrooms, bell peppers, or cheeses to make them your own.
- Easy to Serve: Their muffin size makes them perfect for individual servings, and easy to handle at gatherings or for kids.
- Make Ahead: You can prepare these frittatas ahead of time, store them in the fridge, and reheat them when needed.
- Nutritious and Delicious: Packed with proteins from eggs and cheese and enriched with vegetables are both healthy and tasty.
? Ina Garten Mini Frittata Ingredients
- 2 tablespoons olive oil, plus more for greasing
- 1 1/2 cups chopped leeks (white and light green parts only)
- 4 ounces Italian prosciutto, coarsely chopped
- 8 ounces fresh baby spinach
- 2 1/2 tablespoons fresh basil leaves, julienned
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces grated Italian Fontina cheese (about 1 1/2 cups)
- 8 extra-large eggs
- 1 1/2 cups half-and-half
- Kosher salt and freshly ground black pepper
- 4 tablespoons freshly grated Parmesan cheese
? How To Make Ina Garten Mini Frittata
- Preheat & Prepare: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 12-cup muffin tin with olive oil.
- Sauté Leeks: In a large sauté pan, heat olive oil over medium heat. Add chopped leeks and cook for 3 minutes until tender.
- Add Prosciutto: Add prosciutto to the pan, and cook for 2-3 minutes until crispy.
- Wilt the Spinach: Add spinach to the pan, toss with tongs, cover, and cook for 3 minutes until wilted. Remove from heat.
- Infuse with Basil and Lemon: Stir in basil and lemon juice, and let sit for 5 minutes.
- Assemble in Muffin Cups: Spoon the mixture into muffin cups, avoiding excess liquid. Sprinkle grated Fontina cheese on top.
- Mix Eggs: Whisk eggs, half-and-half, salt, and pepper in a bowl.
- Combine & Top: Pour egg mixture into muffin cups, filling to the top. Add Parmesan cheese on top.
- Bake: Bake for 20-25 minutes until frittatas puff up and turn golden. Check doneness with a toothpick—it should come out clean.
- Cool & Serve: Cool for 5 minutes in the pan, then loosen the edges with a knife and remove. Serve warm.
? Recipe Tips
- Heat Oven Well: Make sure your oven is hot enough before you start, so everything cooks evenly.
- Squeeze Spinach: After cooking the spinach, squeeze out extra water to keep the frittatas from being too wet.
- Chop Leeks Small: Cut the leeks into small pieces so they mix well and cook nicely.
- Mix Eggs Well: Stir the eggs and cream a lot until it looks the same all over. This helps all the frittatas taste and feel the same.
? What To Serve With Mini Frittata?
Those healthy Mini Frittatas pair well with a fresh arugula salad, roasted tomatoes, toasted multigrain bread, or crispy hash browns. They can also be served alongside fruit salad, Greek yogurt, smoked salmon, or avocado slices for a delicious breakfast.
? How To Store Leftovers Mini Frittata?
- Refrigerate: Store the frittatas in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze the frittatas for up to 1 month. Thaw in the refrigerator overnight before reheating.
?How To Reheat Leftovers Mini Frittata?
- In The Oven: Preheat your oven to 350 degrees Fahrenheit and place the frittatas on a baking sheet. Heat for about 10-15 minutes.
- In The Microwave: Place a frittata on a microwave-safe plate and heat for 30-40 seconds or until warm.
- In the Air Fryer: For best results, warm them in an air fryer at 300 degrees Fahrenheit for about 3-4 minutes until heated through.
FAQs
Can I Use Frozen Spinach Instead Of Fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out all the water before you use it.
What Can I Use Instead Of Prosciutto For A Vegetarian Version?
You can skip the prosciutto or use chopped sun-dried tomatoes or mushrooms instead.
How Do I Keep The Frittatas From Sticking To The Pan?
Make sure to oil the muffin tin well. You can also use paper liners to make it easier to get them out and clean up.
Why Didn’t My Frittatas Puff Up?
Make sure the oven is hot enough before you start and try not to open the oven door too much. Also, check that your baking powder is still good if you’re using it.
Ina Garten Mini Frittata Nutrition Facts
- Calories 193
- Total Fat 14g
- Saturated Fat 6g
- Cholesterol 169mg
- Sodium 456mg
- Carbohydrates 4g
- Dietary Fiber 1g
- Sugar 2g
- Protein 13g
Try More Ina Garten Recipes:
- Ina Garten Roasted Vegetable Frittata
- Ina Garten Smoked Salmon Frittata
- Ina Garten Cacio E Pepe Eggs
- Ina Garten Deviled Egg Recipe
Ina Garten Mini Frittata
Description
Ina Garten Mini Frittatas are made with fresh baby spinach, Italian prosciutto, chopped leeks, grated Italian Fontina cheese, eggs, half-and-half, fresh basil, lemon juice, and Parmesan cheese. This easy Mini Frittatas recipe creates a tasty and healthy breakfast that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat & Prepare: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 12-cup muffin tin with olive oil.
- Sauté Leeks: In a large sauté pan, heat olive oil over medium heat. Add chopped leeks and cook for 3 minutes until tender.
- Add Prosciutto: Add prosciutto to the pan, and cook for 2-3 minutes until crispy.
- Wilt the Spinach: Add spinach to the pan, toss with tongs, cover, and cook for 3 minutes until wilted. Remove from heat.
- Infuse with Basil and Lemon: Stir in basil and lemon juice, and let sit for 5 minutes.
- Assemble in Muffin Cups: Spoon the mixture into muffin cups, avoiding excess liquid. Sprinkle grated Fontina cheese on top.
- Mix Eggs: Whisk eggs, half-and-half, salt, and pepper in a bowl.
- Combine & Top: Pour egg mixture into muffin cups, filling to the top. Add Parmesan cheese on top.
- Bake: Bake for 20-25 minutes until frittatas puff up and turn golden. Check doneness with a toothpick—it should come out clean.
- Cool & Serve: Cool for 5 minutes in the pan, then loosen the edges with a knife and remove. Serve warm.
Notes
- Heat Oven Well: Make sure your oven is hot enough before you start, so everything cooks evenly.
- Squeeze Spinach: After cooking the spinach, squeeze out extra water to keep the frittatas from being too wet.
- Chop Leeks Small: Cut the leeks into small pieces so they mix well and cook nicely.
- Mix Eggs Well: Stir the eggs and cream a lot until it looks the same all over. This helps all the frittatas taste and feel the same.