Goat Cheese, Prosciutto and Leek Frittata

Goat Cheese, Prosciutto and Leek Frittata

9 large eggs
6 large egg whites
3 tablespoons milk
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
2 1/2 cups thinly sliced leeks
3 ounces thinly sliced prosciutto, sliced into 1/2" wide strips
1/3 cup chopped fresh basil
4 ounces crumbled goat cheese, divided

Preheat broiler.

In a large bowl, whisk together eggs, egg whites, milk, salt and pepper.

In a large skillet, melt butter over medium heat. Stir in leeks and 1/4 teaspoon salt - reduce heat to low and cook, covered, stirring occasionally, until tender, about 8 to 10 minutes. Uncover and stir in prosciutto, basil and 2 ounces of goat cheese into the egg mixture - pour into the skillet and cook, stirring, until the eggs start to form large curds, but the eggs are still very wet, about 2 to 3 minutes. Use your spatula to spread the egg mixture to an even layer and let cook about 30 seconds to set the bottom. Sprinkle the top with the remaining goat cheese.

Place skillet under the boiler and cook just until the center is set, but still moist - about 3 to 5 minutes. Remove and place skillet on a wire rack to cool for 5 minutes before serving.

Makes about 6 servings.

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