SERVES 6 TO 8
A 12-inch ovensafe nonstick skillet is necessary for this recipe. The goat cheese will crumble more easily if it is chilled.
12 |
large eggs |
3 |
tablespoons half-and-half |
Table salt and ground black pepper |
|
2 |
tablespoons unsalted butter |
2 |
small leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly (about 3 cups) |
3 |
ounces very thinly sliced prosciutto, cut into ½-inch-wide strips |
¼ |
cup chopped fresh basil leaves |
4 |
ounces goat cheese, crumbled (about 1 cup; see note) |
1. Adjust an oven rack about 5 inches from the broiler element and heat the broiler. Whisk the eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper together in a medium bowl. Set aside.
2. Melt the butter in a 12-inch ovensafe nonstick skillet over medium heat. Add the leeks and ¼ teaspoon salt; reduce the heat to low and cook, covered, stirring occasionally, until softened, 8 to 10 minutes.
3. Stir the prosciutto, basil, and ½ cup of the goat cheese into the eggs; add the egg mixture to the skillet and cook, using a heatproof rubber spatula to stir and scrape the bottom of the skillet, until large curds form and the spatula begins to leave a wake but the eggs are still very wet, about 2 minutes. Shake the skillet to distribute the eggs evenly and cook without stirring to let the bottom set, about 30 seconds.
4. Distribute the remaining ½ cup goat cheese evenly over the frittata. Slide the skillet under the broiler and cook until the surface is puffed and spotty brown, yet the center remains slightly wet and runny when cut into with a paring knife, 3 to 4 minutes. Using a potholder (the skillet handle will be hot), remove the skillet from the oven and let stand for 5 minutes to finish cooking; using the spatula, loosen the frittata from the skillet and slide it onto a platter or cutting board. Cut into wedges and serve.