Imen These Ina Garten mini frittatas are savory egg cups loaded with sautéed leeks, prosciutto, spinach, and Fontina cheese. Baked in a muffin tin at 375°F, they take about 1 hour total and make 12 individual servings for breakfast or brunch.
Ina developed this recipe for her Make It Ahead cookbook, and her approach here is all about building a proper filling before the eggs go in. She cooks the leeks, prosciutto, and spinach together on the stove first, which drives off moisture and concentrates the flavor so the frittatas bake up firm instead of watery.
Squeezing the liquid out of that cooked spinach mixture matters more than most people realize. If excess water stays trapped in the muffin cups, the egg custard steams instead of setting, and you end up with rubbery centers that weep on the plate. Leaving the filling to rest for five minutes after cooking gives it time to drain naturally.
Ina Garten Mini Frittata
Description
A savory baked egg cup filled with sautéed leeks, prosciutto, and wilted spinach, topped with two Italian cheeses. Firm enough to hold in your hand, best served warm for breakfast or brunch.
Ingredients
Filling
Egg Custard and Cheese
Instructions
- Preheat the oven to 375°F and brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Sauté the leeks for 3 minutes, add the prosciutto and cook 2 to 3 minutes more, then add the spinach, cover, and cook 3 minutes until wilted. Stir in the basil and lemon juice, then set aside for 5 minutes.
- Divide the filling among the 12 cups using tongs, leaving liquid behind, and sprinkle the Fontina evenly on top.
- Beat the eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper in a measuring cup. Pour evenly over the filling, filling each cup to the top, and sprinkle with Parmesan.
- Bake 20 to 25 minutes until puffed and lightly browned. Cool 5 minutes, loosen with a small knife, and serve hot or warm.
FAQs
Can I make these mini frittatas ahead of time for a party?
Yes, and that is exactly how Ina designed them. Bake the full batch, let them cool completely on a wire rack, then refrigerate in a single layer in an airtight container for up to 24 hours. Reheat at 350°F for about 15 minutes, which re-puffs them almost as well as fresh from the oven.
Why do my mini frittatas stick to the muffin tin?
Oil alone sometimes fails because the egg proteins bond to bare metal during the high-heat bake. Brush the entire top surface of the pan as well, not just the cups, because the custard puffs above the rim and will glue itself to any dry spot. A silicone muffin pan skips this problem entirely, though the edges won’t brown as crisply.
What can I use instead of prosciutto to keep these vegetarian?
Sun-dried tomatoes packed in oil give a similar salty, concentrated flavor without the meat. Chop them roughly into small pieces and add them at the same stage as the prosciutto, so the oil renders into the leeks. Roasted red peppers also work and bring a smoky sweetness that pairs well with the Fontina.
How do I keep the spinach from making the frittatas watery?
Eight ounces of raw spinach releases a surprising amount of liquid once it wilts down. Ina’s method handles this by covering the pan for three minutes, which cooks the spinach fast, and then resting the mixture for five minutes off heat. When you divide it into the cups with tongs, press gently and leave every drop of liquid behind in the pan.
What is the best way to serve these for a holiday brunch spread?
Arrange them on a platter alongside something starchy, like a Greek baked pasta with meat sauce to round out the table. A bowl of seasonal fruit or a simple green salad keeps the spread balanced without competing with the rich egg and cheese flavors.
Can I swap the half-and-half for whole milk or heavy cream?
Whole milk produces a lighter, leaner frittata with slightly less structure in the center. Heavy cream goes the opposite direction and can make the custard so dense that it feels greasy once it cools. Half-and-half sits right in the middle, and a warm carrot ginger soup alongside these lighter frittatas makes a nice balanced lunch.
