Prosciutto And Goat Cheese Frittata

Prosciutto And Goat Cheese Frittata


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Tired of bacon? Is ham not cutting it anymore? Try out this prosciutto and goat cheese frittata for a unique breakfast option with an elegant twist.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 12 large eggs
  • 3 T. milk
  • Salt
  • pepper
  • 2 T. unsalted butter
  • 3 leeks, halved and sliced
  • 3 oz. thinly sliced prosciutto, cut into strips
  • fresh parsley, chopped
  • 4 oz. goat cheese, crumbled
  • 4 oz. Gruyere cheese

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Adjust oven rack to upper-middle position and preheat broiler.
Whisk eggs, milk, 1/2 tsp. salt, and 1/4 tsp. pepper in bowl. Set aside.
Heat butter in skillet over medium until foaming subsides.
Add leeks and 1/4 tsp. salt.
Reduce heat to low and cook 8 to 10 minutes, covered.
Stir in prosciutto, half the goat cheese, parsley, and eggs, stirring to distribute evenly.
Cook for 4 to 5 minutes. Use spatula to scrap up from the bottom until large curds have formed and the spatula leaves a wake, but eggs are still very wet.
Shake skillet to distribute eggs evenly and cook 30 more seconds.
Top with remaining goat cheese and Gruyere, then slide into oven.
Cook 4 to 5 minutes.
Remove from oven and let stand for 5 more min.
Slice and serve.

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