Leek and Prosciutto Frittata

 

I got this recipe from America’s Test Kitchen’s book Paleo Perfected. I immediately changed it around: I used leftover bacon and salami instead of prosciutto, and melted butter instead of ghee (which I find too funky). This was really good! I served it with a winter salad.

12 large eggs
2 Tbsp. water
kosher salt and pepper
4 oz. thinly sliced prosciutto, cut into ½-inch pieces
¼ cup chopped fresh basil or parsley
3 Tbsp. ghee (I used melted butter)
1 lb. leeks, white and light green parts only, halved lengthwise, thinly sliced, and washed thoroughly

Adjust oven rack to upper-middle position, about 6 inches from heating element; heat broiler. Whisk eggs, water, ½ teaspoon salt, and ¼ teaspoon pepper in medium bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in prosciutto and basil.

Melt ghee in 10-inch nonstick ovensafe nonstick skillet over low heat until foaming subsides. Add leeks and ½ teaspoon salt; cook covered, stirring occasionally, until softened, 8 to 10 minutes.

Add egg mixture to skillet and, using a heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until large curds form and spatula leaves a trail on bottom of skillet but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and continue to cook, without stirring, for 30 seconds to let bottom set.

Transfer skillet to oven and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny.

Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, carefully loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve warm or at room temperature.