SERVES 4 to 6
TOTAL TIME: 35 minutes
Be sure to wash the leeks thoroughly before cooking. Thinly sliced deli ham can be substituted for the prosciutto if desired. You will need a 12-inch ovensafe nonstick skillet for this recipe. See the photo that follows the recipe.
|
2 |
tablespoons unsalted butter |
|
1 |
pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly |
|
Salt and pepper |
|
|
12 |
large eggs |
|
3 |
tablespoons half-and-half |
|
3 |
ounces thinly sliced prosciutto, chopped |
|
¼ |
cup chopped fresh basil |
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2 |
ounces goat cheese, crumbled (½ cup) |
1. Adjust oven rack 6 inches from broiler element and heat broiler. Melt butter in 12-inch ovensafe nonstick skillet over medium heat. Add leeks and ¼ teaspoon salt. Cover, reduce heat to low, and cook, stirring occasionally, until softened, 8 to 10 minutes.
2. Meanwhile, whisk eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl, then stir in prosciutto, basil, and ¼ cup goat cheese.
3. 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 and continue to cook without stirring for 30 seconds to set bottom.
4. Dot remaining ¼ cup goat cheese over top. Slide skillet under broiler and cook until surface is puffed and spotty brown, yet center remains slightly wet and runny when cut into with paring knife, about 4 minutes.
5. Using potholders (skillet handle will be hot), remove skillet from broiler and let stand until eggs in middle are just set, about 5 minutes. Use rubber spatula to loosen frittata from skillet, then slide onto platter and serve.