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Smoked Salmon, Leek, And Dill Frittata


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  • 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 pea-size pieces
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 ounces thinly-sliced smoked salmon or lox cut thin strips


Servings 2


Step 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.

This recipe yields 2 servings; can be doubled by using 2 skillets.

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