Smoked Salmon, Leek, and Dill Frittata Recipe

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.

Makes 2 servings; can be doubled by using 2 skillets.

INGREDIENTS

1tablespoon butter

1medium leek (white and pale green parts only), thinly sliced

4large eggs

1tablespoon chopped fresh dill

1ounce cream cheese, cut into
pea-size pieces

2ounces thinly sliced smoked salmon or lox, cut into thin strips

DIRECTIONS

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.

Tags: Dill, Frittata, Leek, Salmon, Smoked