Serves
Makes 1 (12-inch) frittata
Ingredients
- 3 tablespoons unsalted butter
- 3 medium leeks, white and light green parts only, washed well and cut into rings
- 12 large eggs
- 1 cup heavy whipping cream
- 2 tablespoons minced fresh dill
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 ounces goat cheese
- 4 ounces hot-smoked salmon
Procedure
A frittata is simply a crust-less quiche! The combination of silky sautéed leeks, creamy goat cheese and chunks of smoked salmon make a dish worthy of the label "anytime meal". We love this for brunch, or with a glass of crisp white wine for dinner, we even like it sliced cold for our lunch the next day.
Preheat oven to 350°F.
Heat a 12-inch nonstick skillet over medium heat and add the butter; once melted, add the leeks and sauté, stirring often, until tender, about 5 minutes. Remove the pan from the heat and set aside to cool slightly.
In a medium bowl, whip eggs with the cream, dill, salt and pepper until well combined. Break the goat cheese into large crumbles and flake the salmon into bite-size pieces and gently fold both into the egg mixture.
Pour the egg mixture over the melted leeks and transfer the skillet to the oven. Bake the frittata until golden brown and just set, 25 to 30 minutes. Remove from the oven, slice and serve warm or at room temperature.
