Hearty frittata with leek, prosciutto, and goat cheese from The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook (page 87) by America's Test Kitchen Editors

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Notes about this recipe

  • Sleeth on January 13, 2023

    Really didn't taste the prosciutto and leek, but I think they all combined to make a good and filling dinner. I did have a problem with the bottom sticking to the pan, so thinking I should have cooked it a bit longer on the stove before putting it under the broiler. I cooked half the recipe and downsized the pan area accordingly. I gave it 4 stars only because I reserve 5 stars for dishes that are absolutely amazing.

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