Name: Leek, Prosciutto, and Goat Cheese Frittata
Total time: 35 min
Ingredients: 12 large eggs; 4 ounces goat cheese , crumbled (1 cup); 1/4 cup chopped fresh basil; 3 tablespoons half-and-half; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons extra-virgin olive oil; 2 small leeks , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 3 ounces thinly sliced prosciutto , cut into 1/2-inch-wide strips

Why This Recipe Works

For a perfect, tender frittata packed with flavor, there are a few key steps to follow. We start with a dozen large eggs and thoroughly whisk in half-and-half. The water in the dairy helps create steam so that the eggs puff up, and the fat keeps the frittata tender. Whisking ensures that the yolks and whites will be thoroughly combined. To flavor the frittata, we cook sliced leek until softened and add crumbled goat cheese and basil to the egg mixture. We use a 10-inch, ovensafe nonstick skillet with 2 tablespoons of olive oil over medium heat and stir and scrape the egg mixture to ensure large curds. Shaking the pan helps the curds settle and distribute properly, and cooking the frittata undisturbed for 30 seconds on the stovetop allows the bottom to brown. To evenly cook the frittata, we transfer it to the upper-middle rack of a 450-degree oven until just set and then let it finish cooking (without overcooking) on a wire rack. Using a large rubber spatula makes it easy to transfer the frittata to a serving platter.

Before You Begin

Our favorite supermarket prosciuttos are Volpi Traditional Prosciutto and Del Duca Prosciutto.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk eggs, goat cheese, basil, half-and-half, salt, and pepper together in bowl until well combined, about 30 seconds; set aside.

Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering. Add leeks, cover, and cook until softened, 6 to 8 minutes, stirring occasionally.

Add prosciutto and egg mixture to skillet and cook, using 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.

Bake until surface of frittata is puffy and golden, about 5 minutes. (When cut into with paring knife, eggs should be slightly wet.) Remove skillet from oven and let stand for 5 minutes to finish cooking. Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.