Smoked Salmon & Leek Frittata
By Dishing Up the Dirt
A great dish served for breakfast, lunch, or dinner!
Ingredients
- 1 tablespoon cooking fat (olive oil or butter)
- 1 medium-large leek, thinly sliced (white and pale green parts only–save the top for stock)
- 4 large eggs
- 1 1/2 tablespoons minced dill
- 1 1/2 tablespoons minced chives
- pinch of salt and pepper
- 1 ounce goat cheese, crumbled
- 2 ounces of smoked salmon, torn into small pieces
- 3 cups arugula
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- flakey sea salt
Overview
Prep Time
10 minutes
Cook Time
15 minutes
Serves
2-4
Instructions
Step 1
Preheat the broiler. Melt the cooking fat in an 8 inch oven proof skillet over medium high heat. Add the leek and sauté, stirring often, until tender, about 4 minutes.
Step 2
In a medium sized bowl whisk together the eggs, herbs, salt, pepper, goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes.
Step 3
In a large bowl toss the arugula with the olive oil and lemon juice. Sprinkle with flakey sea salt and set aside.
Step 4
Serve the frittata with the arugula salad (either on top of each slice or on the side) and enjoy.
Notes
*Use this recipe as a guide
*Adjust measurements & ingredients as necessary
*Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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