Mini Italian Frittatas

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2 tablespoons good olive oil, plus extra for greasing the pans

1 1/2 cups chopped leeks, white and light green parts, washed and spun dry

4 ounces sliced Italian prosciutto, coarsely chopped

8 ounces fresh baby spinach

2 1/2 tablespoons julienned fresh basil leaves

1 tablespoon freshly squeezed lemon juice

1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)

8 extra-large eggs

1 1/2 cups half-and-half

Kosher salt and freshly ground black pepper

4 tablespoons freshly grated Parmesan cheese