Smoked Salmon, Leek, and Dill Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
Directions:
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.
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