I love coming up with delicious ways to use all the eggs we have on the farm. This red pepper frittata is great for breakfast, lunch, or dinner!


  • 4 ounces prosciutto
  • 2 leeks, finely chopped
  • 2 roasted red peppers
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 medium-sized potatoes, chopped
  • 6 eggs
  • 3/4 cup heavy whipping cream
  • 1/2 cup Parmesan cheese, grated (reserve 2 teaspoons)
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 1/2 teaspoon cracked black pepper
  • 4 ounces goat cheese
  • 1/4 cup chives, chopped
  • 2 tablespoons garlic, minced


  1. Preheat the oven to 375 degrees F.
  2. In a frittata pan, saute the prosciutto and leeks for about 4 minutes over medium heat.
  3. Remove prosciutto and leeks from the pan.
  4. While the pan is still hot, add the olive oil and butter. Then stir in the potatoes.
  5. Cook the potatoes until they are just tender but not fully cooked. Lower heat if necessary. When they are slightly cooked, remove the pan from the heat.
  6. Crack the eggs in a large mixing bowl and whisk together.
  7. Whisk in the whipping cream and Parmesan cheese.
  8. Keep whisking, adding in the nutmeg, salt, pepper, goat cheese, and chives.
  9. Add in the prosciutto and leek mixture. Then mix in the red peppers.
  10. Place the pan with the potatoes back on the heat and stir in the garlic. Make sure the potatoes are evenly spread out across the bottom of the pan.
  11. Before the potatoes get too hot, pour the egg mixture into the pan and spread it out over the potatoes.
  12. Take the reserved Parmesan cheese and sprinkle it over the mixture.
  13. Cook for two minutes on the stove then cover the pan and move to the oven for 15 minutes.
  14. Serve warm.