Need a good Christmas brunch idea? Try these flavorful make ahead mini frittatas. Make them in advance and heat up Christmas morning. Yum! I made them for a baby sprinkle I hosted for my best friend Carrie and they were all gone at the end. The baby sprinkle was a brunch so I was able to make the mini frittatas the day before, keep them in the refrigerator, and bake them right before guests came. The flavor is intense in these little frittata bites-thanks Ina Garten! I love her Make Ahead Cookbook if you need any final Christmas gift ideas. It’s free shipping and 20% off at Williams & Sonoma right now and they have the cookbook listed for 35 bucks.
Merry Christmas to all my readers!
2 tablespoons good olive oil, plus extra for greasing the pan
1 1/2 cups chopped leaks, white and light green parts
4 ounces sliced prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 1/2 cups grated fontina cheese
8 extra large eggs
1 1/2 cups half-and-half
salt and pepper
4 tablespoons grated parmesan cheese
Preheat oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
Heat the olive oil over medium heat in a large saute pan. Add the leeks and saute for 3 minutes, until tender. Add the prosciutto and saute for 2 to 3 minutes, breaking it up with a fork. 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 basil and lemon juice and set aside while you put together the egg mixture.
In a bowl, beat the eggs, half-and-half, salt, and pepper together until blended. Divide the spinach mixture evenly among the 12 muffin cups, leaving an liquid behind. Sprinkle the fontina evenly on top. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the parmesan cheese.