- 3 large leeks (white and light-green parts only)
- 2 tablespoon olive oil
- 1 1/2 cup cooked, diced ham
- 8 large eggs
- 1 tablespoon milk
- kosher salt
- ground black pepper
- 3 oz. goat cheese, crumbled
- Preheat the oven to 350 degrees F.
- Halve the leeks lengthwise and slice 1/4 of an inch thick. Rinse the leeks of any residue dirt. Set aside.
- Heat 1 tablespoon of olive oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the sliced leeks and saute for 4 – 6 minutes, or until the leeks are tender. Remove from heat. Add the ham and saute for an additional 1 – 2 minutes to allow the flavors to develop.
- In a large bowl, whisk the eggs, milk, 1/2 teaspoon salt, and 1/8 teaspoon black pepper (or amounts according to your preferences).
- Remove the leeks and ham from the skillet and add to the whisked eggs along with the crumbled goat cheese. Gently stir to combine.
- Wipe out the skillet and grease the bottom and sides of the skillet with the remaining 1 tablespoon of olive oil. Set the skillet over medium-low heat. Slowly pour the egg mixture into the prepared pan. Cook over medium-low heat without stirring for 8 – 10 minutes, or until the bottom is set.
- Transfer the frittata to the oven and bake until the top is set, about 5 – 10 minutes more. Cut into wedges and serve immediately.
- Make ahead option: Cool the baked frittata completely, cut into individual portions and store in a sealed food safe container in the refrigerator for up to 3 days. Reheat portions as needed.