Ingredients

1 Tablespoon butter

1 large leek, rinsed and chopped

1-1/2 cups zucchini and/or summer squash cut on a small dice

10 large eggs

1/2 teaspoon fresh ground pepper

1/2 teaspoon salt

4 ounces domestic goat cheese, crumbled

4 slices prosciutto (cut into 1/2 inch pieces)

Preheat broiler.

Heat butter in 10-inch oven proof, non-stick fry pan over low heat. Sweat leeks for a couple of minutes. Add summer vegetables and sweat until soft and fragrant, about 20 minutes. Watch carefully and stir occasionally, making sure veggies don't brown.

Combine the eggs, salt and pepper and whisk until smooth. Pour the egg mixture over the leeks. Cook over medium-high heat until edges are set and bottom is beginning to brown. Continually use spatula to help egg-liquid get to bottom of the pan for cooking.

Crumble goat cheese over the top of omelet. Place the pan in the oven and bake until the center of the frittata is set and the top is golden brown.

Slice into wedges and serve immediately, garnished with chopped prosciutto.

Serves: 4

• Beaver Pond Farm Bed and Breakfast on VirtualCities.com
• Beaver Pond Farm Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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