MINI ITALIAN FRITTATAS

Wake Me Up!

The most delicious way to get up and go!

Have I told you I am a serious egg lover. I am always looking for a new 

way to fluff up my eggs.

These Mini Italian Frittatas cooked in a muffin pan are delicious. I had several

overnight guests up in St. Helena a few weeks back and what

a perfect breakfast this made......

The whole recipe was made a day ahead. "Good Morning Breakfast"was ready in a snap.

Coarsely chop up 4 oz of sliced Italian Prosciutto.

Pour some olive oil into a pan and cook Prosciutto over medium 

heat for about 2-3 minutes and set it aside.

Grab two large leeks.

Chop up the leeks into small little pieces.

Saute the leeks in the same pan you cooked the Prosciutto in.

Tumble in 8oz of fresh spinach to the pan and cook until wilted.

Now for the egg mixture.

8 eggs

1 1/2 cups Gruyere cheese

4 tablespoons freshly grated Parmesan cheese

1 1/2 cups of half and half

Whisk together the eggs, cheese and milk.

Add in a bit of salt & pepper to the bowl.

Perfect.

Grease the muffin tin with butter.

Divide the spinach mixture among the 12 cups, leave the liquid behind.

Top the spinach with the cooked Prosciutto.

Let it snow Gruyere cheese next.

Carefully ladle in the egg mixture.

Sprinkle in the Parmesan Cheese all over the top.

Off to 375 degree oven for about 20-25 minutes until puffed and lightly browned.

If you insert a knife or toothpick into the middle, they should feel firm.

This is a Win Win...Smells amazing in my kitchen.

Breakfast is not quite ready yet.

Come And Get It.

I believe I have found the secret to feeding a breakfast crowd stress free.

Seriously, I could eat Italian Frittatas everyday!

Enjoy!