Smoked Salmon Frittata with Goat Cheese and Leeks
This Smoked Salmon Frittata is SO DELICIOUS! Fluffy eggs with smoky salmon, creamy goat cheese, and tender leeks make the perfect brunch or light dinner.
Equipment
- Large skillet or oven-safe pan
- Mixing Bowl
- Whisk
- Spatula
- Knife and cutting board
Ingredients
- 2 large leeks white and light green parts only, about 2 cups
- 2 tablespoons unsalted butter for sautéing the leeks and adding richness
- 10 large eggs the base of the frittata, providing structure and protein
- 0.5 cup heavy cream ensures a rich and creamy texture
- 1 tablespoon fresh dill chopped, infuses the dish with a fresh, herbaceous note
- 6 ounces hot smoked salmon cut or flaked into bite-sized pieces, provides a delicious smoky flavor
- 4 ounces goat cheese crumbled, adds creaminess and tanginess
- Diamond Crystal kosher salt to taste, enhances the flavors
- Freshly-ground black pepper to taste, adds a hint of spice
Instructions
- Begin by slicing the leeks. Rinse them thoroughly under cold running water to remove any dirt or grit. Pat them dry with a paper towel and slice into thin rounds, using only the white and light green parts.
- In a large skillet or oven-safe pan, melt the 2 tablespoons of unsalted butter over medium heat. Add the sliced leeks and season with a pinch of salt and pepper. Sauté for about 5-7 minutes, until the leeks are soft and translucent.
- While the leeks are cooking, crack the 10 large eggs into a mixing bowl. Add the ½ cup of heavy cream, 1 tablespoon of fresh dill, and a pinch of salt and pepper. Whisk vigorously until the mixture is well combined and slightly frothy.
- Gently fold the hot smoked salmon and crumbled goat cheese into the egg mixture. Be careful not to break up the salmon too much; keep some nice pieces for texture.
- Once the leeks are ready, pour the egg mixture over the leeks in the skillet. Use a spatula to gently stir everything together, ensuring that the leeks are evenly distributed.
- Cook the frittata on the stovetop over medium heat for about 5 minutes, or until the edges begin to set. Then, transfer the skillet to a preheated oven at 350°F (175°C) and bake for an additional 15-20 minutes, or until the center is set and the top is golden.
- Once cooked, remove the frittata from the oven and allow it to cool for a few minutes. Slice into wedges and serve warm or at room temperature, garnished with extra dill if desired.
Notes
- You can substitute leeks with green onions or shallots for a similar flavor.
- Try swapping goat cheese with feta or cream cheese for a different taste.
- Store leftovers in the refrigerator for up to 3 days or freeze individual slices for up to 2 months.