Leek, Prosciutto, and Goat Cheese Frittata

8 comments

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

WHY THIS RECIPE WORKS

For a perfect, tender frittata packed with flavor, there are a few key steps to follow. We start with a dozen large eggs and thoroughly whisk in half-and-half. The water in the dairy helps create steam so that the eggs puff up, and the fat ...

Print