Italian mini frittatas

Ingredients:

• 2 tbsp good quality olive oil + extra for greasing the pan
• 1.5 cups chopped leeks (white and light green parts), washed thoroughly
• 110 g coarsely chopped Italian prosciutto
• 220 g fresh young spinach
• 2.5 tbsp fresh basil leaves, thinly sliced
• 1 tbsp. freshly squeezed lemon juice
• 1.5 cups (110 g) grated Italian Fontina cheese
• 8 very large eggs
• 1.5 cups of 10% cream
• 4 tbsp. l. freshly grated parmesan

Preparation:

1. Preheat oven to 190°C. Grease a standard 12-cup muffin tin with olive oil, including the top of the tin.
2. In a large skillet (30 cm), heat the olive oil over medium heat. Add the leek and sauté for 3 minutes, until softened. Add the prosciutto and sauté for 2–3 minutes, fluffing with a fork.
3. Add the spinach, tossing with tongs, then cover the pan and simmer for 3 minutes, stirring once, until the spinach is completely wilted. Remove from heat, stir in the basil and lemon juice, and let sit for 5 minutes. Divide the mixture among 12 muffin cups with tongs, reserving the liquid in the pan. Sprinkle the fontina evenly over the top.
4. In a 4-cup liquid measuring cup, whisk together the eggs, cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Divide the egg mixture evenly among each spinach-lined frittata, filling it to the top. Sprinkle each frittata with Parmesan cheese.
5. Bake the frittatas for 20–25 minutes, until puffed and lightly browned on top. Let cool for 5 minutes, then use a small sharp knife to transfer to a serving platter and serve hot or warm.