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Spring Frittata With Leeks, Prosciutto & Red Pepper

Mother’s Day is this Sunday and while it’s a bit bittersweet for me,  I still try and enjoy the day as best as I can, which of course means cooking for those I love. This year we are attending a Mother’s Day brunch, so I wanted to bring something that holds up well and can be served at room temperature (in case we don’t eat right away).

Enter this Spring Frittata with leeks, prosciutto & red pepper. If you’ve never had leeks, they are the cousin of the onion, except sweeter and milder. Not so pungent. This dish is perfectly in season. Light, airy, and always delicious. Serve it alongside some small buttery croissants for that extra touch.


  • 10 large eggs
  • 4 tablespoons milk or cream
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 leek, thinly sliced (white and light green parts only)
  • 1 red bell pepper, diced
  • Salt and pepper to taste
  • 4 ounces goat cheese, crumbled
  • 4 slices of prosciutto, torn into small pieces
  • Fresh herbs (such as dill, chives, or thyme), chopped for garnish (optional)


Preheat your oven to 375°F (190°C).

Prep and chop all the vegetables. Tear prosciutto into small pieces.

Then, whisk together the eggs and milk or cream in a medium-sized mixing bowl. Season with salt and pepper to taste. Set aside.

Heat the olive oil and butter in a large oven-safe skillet over medium heat (I used a 10” pan). Add the sliced leeks and diced red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.

Once the vegetables are softened, add the torn prosciutto to the skillet and cook for an additional 2 minutes, stirring occasionally.

Turn off the burner and let vegetables cool for roughly 5 minutes.

Once cooled, spread the sautéed vegetables and prosciutto evenly in the skillet. Pour the egg mixture over the vegetables and prosciutto, ensuring the eggs cover the ingredients evenly.

Allow the frittata to cook on the stovetop without stirring for 2-3 minutes, or until the edges begin to set. Cover if necessary.

Sprinkle the crumbled goat cheese evenly over the top of the frittata.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set in the center and the top is golden brown.

Pro Tip: Insert a toothpick in the center. If it comes out clean the frittata is fully set.

Once the frittata is cooked through, remove it from the oven and let it cool slightly for a few minutes. Garnish with fresh herbs, if desired. Enjoy!


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