Salmon Leek Frittata

Name: Salmon Leek Frittata
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Ingredients: 1/3 cup heavy cream; 12 large eggs; Kosher salt and freshly ground black pepper; One 14.75-ounce can salmon, drained, bones and skin removed; 1 tablespoon chopped dill, plus more for garnish; 2 tablespoons olive oil; 2 medium leeks, white part only, sliced, rinsed and drained (about 2 cups); 3 ounces crumbled goat cheese

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Level: Easy

Total: 45 min
Active: 15 min

Yield: 6 to 8 servings

Elevate that can of salmon that’s been hanging out in the pantry by combining it with sweet sauteed leeks and tangy goat cheese to create an easy frittata. Perfect for feeding a crowd in a hurry, this elegant dish will be all the rage at the next brunch party.

Level: Easy

Total: 45 min
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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1/3 cup heavy cream

12 large eggs

Kosher salt and freshly ground black pepper

One 14.75-ounce can salmon, drained, bones and skin removed

1 tablespoon chopped dill, plus more for garnish

2 tablespoons olive oil

2 medium leeks, white part only, sliced, rinsed and drained (about 2 cups)

3 ounces crumbled goat cheese

Directions

Preheat the oven to 375 degrees F.
Whisk the heavy cream, eggs, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl. Gently break up the salmon with a fork in another bowl. Fold the salmon and dill into the egg mixture. Set aside.
Heat the oil in a medium nonstick ovensafe skillet over medium high. Add the leeks and cook, stirring frequently, until softened, 3 to 5 minutes. Reduce the heat to medium and carefully pour in the egg mixture. Stir with a rubber spatula to evenly distribute the leeks. Sprinkle the goat cheese on top.
Bake until the center of the frittata is just set, 22 to 24 minutes. Transfer the frittata with a rubber spatula to a serving platter or cutting board. Garnish with chopped dill, slice and serve.