Leek, Prosciutto, and Goat Cheese Frittata
With a little finesse, you can make a golden, tender frittata every time.
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 keeps the frittata tender. Whisking ensures that the yolks and whites will be thoroughly combined. To flavor the frittata, we cook sliced leek until softened and add crumbled goat cheese and basil to the egg mixture. We use a 10-inch, ovensafe nonstick skillet with 2 tablespoons of olive oil over medium heat and stir and scrape the egg mixture to ensure large curds. Shaking the pan helps the curds settle and distribute properly, and cooking the frittata undisturbed for 30 seconds on the stovetop allows the bottom to brown. To evenly cook the frittata, we transfer it to the upper-middle rack of a 450-degree oven until just set and then let it finish cooking (without overcooking) on a wire rack. Using a large rubber spatula makes it easy to transfer the frittata to a serving platter.
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