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Ham and Leek Frittata Ham and Leek Frittata

Jami Nolen

April 5, 2009


Easter is just a week away and what should we make for that upcoming brunch? How about a frittata? Quick, easy, and delicious, this frittata is the way to go! Frittata can also be a quick and easy dinner, just add a salad and you've got dinner under control and in 20 minutes!



  • 1 lb. lean ham, diced
  • 4 eggs and 8 egg whites
  • 1/2 cup skim milk
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can artichoke hearts, rinsed and chopped
  • 1 cup thinly sliced leeks (white and light green parts)
  • 1/2 cup grated fontina cheese, divided
  • 1/4 cup grated parmesan cheese


Makes 6 servings



1. Preheat oven to 450° F. In a 10-inch ovenproof nonstick frying pan or well-seasoned cast-iron skillet, cook leeks and sauté in cooking spray until softened, 1 to 2 minutes. Reduce to medium heat.

2. Whisk together eggs, milk, chives, salt and pepper. Stir in ham and artichoke hearts.

3. Add egg mixture to skillet and stir to combine. Cook 1 minute, then gently stir in 1/4 cup fontina and the parmesan. Cook without stirring until edges of frittata are set and the center is still a bit soft, about 2 minutes (edges should appear firm when pan is gently shaken; the top layer should appear wet).

4. Sprinkle remaining 1/4 cup fontina over top and transfer skillet to preheated oven. Bake until eggs are fully set and the top is light golden brown, 5 to 7 minutes. If top has not browned, broil frittata about 5 in. from heating element, keeping oven door ajar, until lightly golden, about 1 minute.

5. Slice frittata into wedges. Serve warm or at room temperature.


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