Leek, Prosciutto, and Goat Cheese Frittata

Name: Leek, Prosciutto, and Goat Cheese Frittata
Yield: Serves 4
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

Main Courses
Eggs

Appears in Cook's Illustrated May/June 2005

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

SERVES 4

TIME 35 minutes

Leek, Prosciutto, and Goat Cheese Frittata

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