Hearty Frittata With Leek, Prosciutto, And Goat Cheese

Ingredients

12 large eggs
3 tablespoons half-and-half
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons unsalted butter
2 small leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
4 ounces goat cheese, crumbled (1 cup)
3 ounces thinly sliced prosciutto, cut into 1⁄2-inch strips
1⁄4 cup chopped fresh basil

Instructions

Adjust oven rack 5 inches from broiler element and heat broiler. Whisk eggs, half-and-half, 1⁄2 teaspoon salt, and pepper in medium bowl until well combined, about 30 seconds; set aside.
Melt butter in 12-inch ovensafe nonstick skillet over medium heat. Add leeks and remaining 1⁄4 teaspoon salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8 to 10 minutes. Stir half of goat cheese, then prosciutto, and basil into eggs; add egg mixture to skillet and cook, using heatproof rubber spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
Sprinkle remaining goat cheese evenly over frittata. Broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven; let sit for 5 minutes. Using spatula, loosen frittata from skillet and slide onto serving platter or cutting board. Cut into wedges and serve.

Hearty Frittata With Leek, Prosciutto, And Goat Cheese

Ingredients

Instructions

Tags

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