Individual Italian Frittatas
These little flavorful frittatas get baked in muffin tins. Then you freeze them individually and just pop them in the microwave for a quick breakfast or snack. The flavors in my recipe are Italian inspired but you can easily use the base recipe and add any veggies, meat or cheese you like.
INGREDIENTS
Non-stick cooking spray
2 tablespoons good olive oil
1 1/2 cups chopped leeks, white and light green parts
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
1 teaspoon dry Italian seasoning
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Asiago cheese
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground white pepper
4 tablespoons freshly grated Parmesan cheese
Directions
Preheat the oven to 375 degrees. Use non-stick spray to coat insides and top of a 12 cup muffin pan.
For the leeks, cut off tops and most of the bottoms, slice in half lengthwise and rinse well under running water, making sure to open up the layers of each half to remove any dirt. Dry well and them slice and chop.
Heat the olive oil over medium heat in a large saute pan. Add the leeks and cook for 3 minutes, until tender. Add the prosciutto and cook for about 5 minutes, breaking it up as it starts to render. 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. Remove from heat and stir in the dried Italian seasoning and lemon juice. Set aside until cool. Divide the mixture among the 12 muffin cups, leaving any liquid behind. Sprinkle the Asiago evenly on top.
Whisk together the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. If you have a funnel it makes for much easier filling. Hold funnel over the muffin cup and ladle the egg mixture into the funnel, starting with a small amount, until muffin cup is full to the top. Sprinkle each one with the Parmesan cheese.
Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. Remove from the oven and let cool for about 15 minutes.
Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet. Freeze until firm, about 2 hours, then wrap each one in plastic wrap and place in a large zip-top freezer bag. Return to freezer until ready to serve, up to 1 month.
To heat individual frittatas, unwrap desired amount (if you are only doing 1-4) and wrap in paper towel. Microwave for 30 second intervals until desired temperature.
To heat all of the frittatas, place them frozen on a rimmed baking sheet misted with cooking spray and bake at 400 degrees for 20 minutes, or until heated through.