Leek, Prosciutto, and Goat Cheese Frittata | America's Test Kitchen

Name: Leek, Prosciutto, and Goat Cheese Frittata | America's Test Kitchen
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

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With a little finesse, you can make a golden, tender frittata every time.

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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