Ingredients
1
medium leek (white and pale green parts only), thinly sliced
1
tbsp chopped fresh dill
1
ounce cream cheese, cut into pea-size pieces
2
ounces thinly sliced smoked salmon or lox, cut into thin strips
Directions
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.
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