Leek Prosciutto and Goat Cheese Frittata
Elevate your brunch game with this irresistible Leek Prosciutto and Goat Cheese Frittata—a harmonious blend of creamy, savory, and aromatic flavors that delight every bite. Thinly sliced caramelized leeks and savory bits of prosciutto add depth, while crumbled goat cheese offers a tangy contrast to the rich, fluffy egg base whisked with a touch of heavy cream. This oven-baked frittata recipe is as simple as it is elegant, with minimal prep time but maximum flavor. Perfect for a cozy brunch, special gathering, or even an easy weeknight dinner, this dish is finished with a sprinkle of fresh parsley for a burst of color and brightness. Enjoy it warm or at room temperature with a side salad or crusty bread for a truly satisfying meal!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 large Leeks
- 2 cloves Garlic
- 4 slices Prosciutto
- 8 pieces Large eggs
- 1/4 cup Heavy cream
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 4 ounces Goat cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and ensure you have an oven-safe skillet ready.
Heat olive oil in the skillet over medium heat. Add the sliced leeks and a pinch of salt, cooking until they are softened and slightly caramelized, about 5-7 minutes. Stir occasionally to prevent burning.
Add the minced garlic to the leeks and cook for an additional 1 minute until fragrant.
Stir in the pieces of prosciutto and cook for another 2 minutes, allowing the flavors to meld. Remove the skillet from heat.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and slightly frothy.
Pour the egg mixture evenly over the leeks and prosciutto in the skillet. Gently shake or tilt the skillet to ensure the eggs distribute evenly.
Sprinkle the crumbled goat cheese over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed, golden, and set in the center. A knife inserted into the middle should come out clean.
Carefully remove the skillet from the oven and let it cool for 5 minutes before slicing.
Garnish the frittata with chopped fresh parsley before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1670 mg | 557% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.3 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 596 mg | 46% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
