Savory Leek, Prosciutto & Goat Cheese Frittata

1. Preheat Broiler

Adjust your oven rack so that it sits about 5 inches below the broiler element, then preheat your broiler.

2. Prepare Egg Mixture

In a large bowl, whisk together the large eggs, half-and-half, 0.5 teaspoon of salt, and the ground black pepper for about 30 seconds until smooth and slightly frothy.

3. Cook Leeks

Melt the unsalted butter in a 12-inch oven-safe nonstick skillet over medium heat. Add the sliced leeks and the remaining 0.25 teaspoon of salt. Reduce the heat to low, cover, and cook for about 8-10 minutes, stirring occasionally, until the leeks are softened without browning.

4. Combine with Egg Mixture

While the leeks are cooking, stir half of the crumbled goat cheese, the prosciutto, and the chopped fresh basil into the egg mixture.

5. Cook Egg Mixture

Pour the egg mixture into the skillet with the softened leeks, ensuring an even distribution. Cook over medium heat, gently stirring and scraping the bottom with a heat-resistant rubber spatula, until large curds form and the mixture is still wet, about 2 minutes. Let the eggs cook undisturbed for about 30 seconds to allow the bottom to set.

6. Broil Frittata

Sprinkle the remaining goat cheese over the top of the frittata and transfer the skillet to the oven. Broil the frittata for 3-4 minutes, until it is risen, puffed, and spotty brown.

7. Set and Serve

Remove the frittata from the oven and let it sit in the skillet for about 5 minutes to set further. Use a spatula to loosen the edges and slide the frittata onto a serving platter or cutting board. Cut into pieces and serve immediately.