LEEK, PROSCIUTTO AND GOAT CHEESE FRITTATA
An oven safe nonsrick 12-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
Provided by Chef mariajane
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoons salt, 1/4 teaspoons pepper in medium bowl until well combinedm about 30 seconds. Set aside eggs.
- Heat butter in 12-inch nonstick ovensafe skillet over medium heat until foaming subsides. Add leeks and 1/4 teaspoons salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8-10 minutes. Stir prosciutto, basil, and half of goat cheese into eggs; add egg mixture to skillet and cook, using 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.
- Distribute remaining goat cheese evenly over frittata. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes; when cut with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen from skillet and slide onto platter or cutting board. Cut into wedges and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sk SaMiR Rj
[email protected]I've made this frittata several times and it's always a hit! It's a great dish for a crowd.
smart dubbing
[email protected]This frittata was delicious! I served it for breakfast and everyone loved it. It's a great way to use up leftover vegetables.
Kazi Mobasser
[email protected]I'm not usually a fan of frittatas, but this one was really good! The leeks and prosciutto added a lot of flavor.
Nisal Ranthilaka
[email protected]This is the best frittata recipe I've ever tried! It's so simple to make and always turns out perfectly. I love that I can use whatever vegetables I have on hand.
charles williams
[email protected]This frittata was a bit too oily for my taste. I think I'll drain the leeks better next time.
ujjwal adhikery
[email protected]I'm a vegetarian, so I omitted the prosciutto from this recipe. It was still very flavorful and satisfying.
Rohullah Amarkhel
[email protected]This frittata was perfect for a brunch party I hosted last weekend. Everyone loved it!
Iqbal khan babu
[email protected]I'm not a big fan of goat cheese, so I used feta cheese instead. It was still very good!
Bob Leverton
[email protected]This frittata was so easy to make! I had it on the table in less than 30 minutes. It's a great dish for a quick and easy weeknight meal.
kanyange anisha
[email protected]I had to substitute spinach for the leeks because I didn't have any on hand. It turned out great! The spinach added a nice pop of color to the dish.
Osman Abdul-Ganiyu DP
[email protected]This frittata was a bit bland for my taste. I think I'll add some more herbs and spices next time.
jax million
[email protected]This is my new favorite frittata recipe! It's so easy to make and always turns out perfectly. I love the combination of leeks, prosciutto, and goat cheese.
Ramzan G
[email protected]I'm not usually a fan of frittatas, but this one was delicious! The leeks added a nice savory flavor, and the prosciutto and goat cheese were the perfect finishing touches.
Joy Tcg
[email protected]This frittata was a hit with my family! The leeks, prosciutto, and goat cheese flavors complemented each other perfectly. I will definitely be making this again.