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Smoked Salmon, Leek, and Dill Frittata

4.1

(40)

Image may contain Food Bread and Bagel
Smoked Salmon, Leek, and Dill FrittataBrian Leatart

Of course, you must have toasted bagels with this. Spinach salad with apple cider dressing would be nice on the side, and warm cherry strudel is a fine finish.

Recipe information

  • Yield

    Makes 2 servings; can be doubled by using 2 skillets

Ingredients

1 tablespoon butter
1 medium leek (white and pale green parts only), thinly sliced
4 large eggs
1 tablespoon chopped fresh dill
1 ounce cream cheese, cut into pea-size pieces
2 ounces thinly sliced smoked salmon or lox, cut into thin strips

Preparation

  1. Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.

TagsFrittataEggSmoked SalmonSalmonFishSeafoodLeekRoot VegetableVegetableDillHerbs & SpicesMainBreakfastBrunchLunchNut FreeGluten FreeEasyQuick5 Ingredients or FewerBroilBon Appétit
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