Leek, Prosciutto, and Goat Cheese Frittata

June 21, 2011

In addition to leeks, this frittata contains fresh basil, and I’m looking forward to finding a lot more recipes this summer that showcase fresh herbs. I am so excited that it’s finally fresh herb season! Because we signed up for a CSA box again, we decided not to plant any vegetables this year and instead grow herbs in our small garden. Our parsley from last year actually survived the winter under all the snow, and the cilantro and dill must have dropped seeds in the fall because they appeared on their own! This year we planted extra basil, and we added spearmint, oregano, sage, tarragon, Thai basil, and thyme. Two rogue tomato plants have appeared in the corner of the plot, but we’ll let those go for now unless they get too big and start destroying the other herbs (or the neighbors).

We made this frittata as a light summer supper, and it would also be wonderful as a brunch dish. It didn’t take any longer than a half hour to make, even with prep time, and there is no lengthy resting time required. If you’re not a fan of goat cheese, gruyère or swiss would be excellent substitutions. The recipe is from the May/June 2005 issue of Cook’s Illustrated magazine.

Leek and prosciutto frittata

Serves 6


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


  1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.
  2. Heat butter in 12-inch nonstick ovensafe skillet over medium heat until foaming subsides. Add leeks and 1/4 teaspoon salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8 to 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.
  3. 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 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

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