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Leek frittata with mustard greens and prosciutto is a great, easy cast iron recipe for breakfast, brunch or dinner. Switch it up by using spinach or kale. Serve hot or at room temperature.
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Mustard Greens, Prosciutto, and Leek Frittata

Leek frittata with mustard greens and prosciutto is a great, easy cast iron recipe for breakfast, brunch or dinner. Switch it up by using spinach or kale. Serve hot or at room temperature.
Course Main Course
Cuisine Italian
Keyword leek frittata
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 225kcal
Author Just a Little Bit of Bacon

Ingredients

  • 12 large eggs
  • 3/4 cup whole milk ricotta cheese
  • kosher salt and fresh ground black pepper
  • 3 tbsp olive oil
  • 1 large leek, white and light green thinly sliced
  • 2 cloves garlic, minced
  • 1 large bunch mustard greens, cut into 1-inch slices
  • 1/4 cup thinly sliced fresh basil, plus some leaves for garnish
  • 2 oz thinly sliced prosciutto, cut into strips
  • 1 oz parmesan, shaved

Instructions

  • With the oven rack in the middle position, heat the broiler.
  • Whisk together the eggs and ricotta. Then add some salt and pepper. Set aside.
  • In a 12-inch cast iron pan, heat the olive oil over low. Add the leeks and garlic along with a sprinkle of salt. Saute for 5 minutes, or until the leeks are tender. Add the greens and saute until fully wilted, 2-3 minutes.
  • Stir in the basil. Then pour in the reserved egg mixture. Stir for 1 minute to fully combine the eggs and vegetables. Then let set and thicken for 2 minutes.
  • Top the frittata with the sliced prosciutto. Put it in the oven for 5-6 minutes, until the egg has puffed up a little.
  • Remove from the oven and let rest for a few minutes. Then top with parmesan shavings and any reserved basil leaves. Cut the frittata into wedges and serve.

Notes

  • Mustard Greens: I used mizuna as the mustard greens in my frittata. These mustard greens are spicy, but on the mild side. You can use any mild mustard greens, kale, spinach, chard, or any other green you like.
  • Cooking the Frittata: While I like the broiler since it is fast, if you're worried the broiler is going to overcook the frittata, switch to the oven at 350F for about 20 minutes. (30 minutes if you are using a 10 inch pan.)
  • Leeks: Leeks tend to trap silt and dirt in their leaves. Rinse the leeks well after slicing them and before adding them to the pan.
  • Shaving the Parmesan: I use an OXO y-peeler to get the wide shavings from the parmesan.

Nutrition

Calories: 225kcal