Smoked Salmon and Leek Frittata
Frittatas are a great alternative for any meal. Served hot, room temperature, or in my house straight out of the refrigerator as a quick snack. They are very versatile, you can make your own signature frittata, by mixing and matching different ingredients. The only constant is the eggs.
Smoked Salmon and Goat Cheese Frittata
4 oz of smoked salmon, thinly sliced
1/2 cup goat cheese crumbles
1 medium leek, use the white of the leek, clean thoughly and coarsly chop
1/4 cup finely chopped red pepper
3 tablespoons of fresh dill chopped
Salt and pepper
10 eggs beaten
1 tablespoon butter
I use a frittata pan for my frittatas but you can use an oven safe skillet, as long as it has high sides like a cast iron pan. I am going to write the directions as if you are using an oven safe skillet.
Preheat the broiler. Melt the butter over medium heat, in the pan you are going to use to cook your frittata, place the chopped red pepper and the chopped leek in the pan and saute until the leek is tender, about 4 to 5 minutes. Whisk the eggs, dill , salt and pepper together in a large bowl, stir in the goat cheese and the smoked salmon. Pour this mixture over the peppers and leeks, gently stir to combine, and cook, scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, 6 to 8 minutes. Place the pan under the broiler until the eggs are totally set and the top slightly brown. I’d watch this step carefully especially if you have a temperamental broiler.
Serve this for breakfast with breakfast potatoes and fruit or for dinner with a crisp salad.