Instructions

• Preheat oven to 350°F and place the rack in the middle position.
• Trim and prepare the leeks: use only the white and light green parts. Slice each leek in half lengthwise, then cut into 1/4-inch half-rounds. Place the sliced leeks in a bowl of cold water, swish to separate layers and dislodge grit, and let stand about 5 minutes. Lift the leeks out with a slotted spoon into a colander (discard the grit in the bowl), rinse the leeks once more, and pat them dry with paper towels or a clean kitchen towel.
• In a 10-inch oven-safe nonstick skillet, melt the 2 tablespoons unsalted butter over medium–medium-high heat. When the foaming subsides, add the prepared leeks, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the leeks are softened and just beginning to brown, about 5–8 minutes.
• While the leeks cook, whisk together the 10 large eggs and 1/3 cup heavy cream in a large bowl until combined. Stir in 1 tablespoon chopped fresh dill, the 6 ounces hot smoked salmon (cut or flaked into bite-sized pieces), and half of the 4 ounces crumbled goat cheese. Stir gently to combine.
• Reduce the skillet heat to medium. Pour the egg mixture evenly over the softened leeks. Use a fork or spatula to distribute the salmon and cheese evenly without stirring the eggs into the leeks. Cook on the stovetop until the edges begin to set, about 2–3 minutes.
• Remove the skillet from the heat and sprinkle the remaining goat cheese on top of the eggs.
• Transfer the skillet to the preheated oven and bake 18–25 minutes, until the frittata has puffed and the center is just set (soft and custardy in the center but not liquid).
• Let the frittata rest in the skillet for 5 minutes, then cut into wedges and serve.