Souffled Frittata With Leeks Tomatoes And Goat Cheese Food

LEEK, PROSCIUTTO AND GOAT CHEESE FRITTATA

Steps:

• Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoons salt, 1/4 teaspoons pepper in medium bowl until well combinedm about 30 seconds. Set aside eggs.
• Heat butter in 12-inch nonstick ovensafe skillet over medium heat until foaming subsides. Add leeks and 1/4 teaspoons salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8-10 minutes. Stir prosciutto, basil, and half of goat cheese into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
• Distribute remaining goat cheese evenly over frittata. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3-4 minutes; when cut with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen from skillet and slide onto platter or cutting board. Cut into wedges and serve.

SUN-DRIED TOMATO AND GOAT CHEESE FRITTATA

Steps:

• Melt butter in an oven-proof skillet.
• Add garlic and onions; cook until tender.
• Add sun-dried tomatoes and sautee for another 2 minutes
• Pour egg beaters into a measuring cup and add salt and pepper.
• Pour over contents in skillet, stir gently to combine.
• Continue cooking 3-4 minutes until most of the eggs are cooked with only top still moist.
• Next put skillet in oven under broiler until eggs are set (2-3 minutes).
• Transfer frittata to a plate and add goat cheese to the top.