FRITTATA****Smoked Salmon, Leek, Asparugus, Dill and Goat Cheese Frittata

By Unblond1

23/03/14 - Great for both and easy too, bonus for me.

Ingredients

• 6 large eggs, or equivalent (I used 2 eggs and the rest Egg Beaters)
• 2 tablespoons milk or cream
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh basil chiffonade
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 2 tablespoons chopped chives, Optional
• 2 - 2 1/2 ounces goat or cream cheese, softened (I used reduced fat goat, which was perfect)
• 2 ounces smoked salmon, chopped (1 individual pkg. from Costco)
• 1 tbsp. extra-virgin olive oil
• 1 medium leek, sliced thinly
• 6 - 8 spears asparagus, in bite-sized pieces

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

*Preheat* to 375 degrees F.

*Whisk* the eggs, milk, dill, basil, salt, pepper, and chives (if using) together in a bowl. *Add* the cheese in small clumps, along with the salmon.

*Heat* the oil in a medium skillet (porcelain cast iron worked well) over medium-low heat. *Saute* the leeks until tender and golden, adding asparagus halfway through and cooking until tender-crisp.

*Pour* the egg mixture into the skillet, and cook until the bottom is set, but not brown, about 2 - 3 minutes. *Transfer* the skillet to the oven and bake until the top is set, about 12 minutes. *Remove* from the oven, cover, and set aside for 5 minutes.

*Remove* the frittata to a large plate or cutting board. *Cut* into quarters and serve warm or at room temperature. (I left it in the oven for about 20 minutes after I turned the oven off and it was just right)