Neapolitan Chicken Frittata Bites
|Olive oil||1⁄4 Cup (4 tbs) (Preferably Extra-Virgin)|
|Leeks||4 Cup (64 tbs), thinly sliced (White And Pale Green, Medium Pieces)|
|Garlic||3 Clove (15 gm), crushed through a press|
|Crushed hot red pepper||1⁄4 Teaspoon|
|Slivered cooked chicken||2 Cup (32 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry|
|Finely chopped prosciutto||1⁄4 Cup (4 tbs)|
|Chopped basil||1⁄4 Cup (4 tbs)|
|Shredded mozzarella cheese||4 Ounce (About 1 Cup)|
|Grated parmesan cheese||3 Tablespoon|
1. Preheat oven to 375Â°F. Grease a 9xl3-inch baking dish. In a large frying pan, heat olive oil. Add leeks and cook over medium-low heat, stirring often, until softened, about 5 minutes. Add garlic and hot pepper and cook 2 minutes. Stir in chicken, spinach, prosciutto, and basil. Spread mixture in baking dish.
2. In a large bowl, whisk together eggs and salt. Pour over chicken mixture in baking dish. In a small bowl, toss together cheeses and sprinkle over eggs.
3. Bake 20 to 25 minutes, until frittata is pale golden and puffed. Let stand at least 15 minutes before cutting into l 1/2-inch squares. Serve warm or at room temperature.