Mini Italian Frittatas
INGREDIENTS
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2 tablespoons good olive oil, plus extra for greasing the pans
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1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
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4 ounces sliced Italian prosciutto, coarsely chopped
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8 ounces fresh baby spinach
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2 1/2 tablespoons julienned fresh basil leaves
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1 tablespoon freshly squeezed lemon juice
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1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
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8 extra-large eggs
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1 1/2 cups half-and-half
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Kosher salt and freshly ground black pepper
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4 tablespoons freshly grated Parmesan cheese
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