A great dish served for breakfast, lunch, or dinner!

Smoked Salmon & Leek Frittata

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Serves: 2-4


  • 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


  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.
  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.
  3. In a large bowl toss the arugula with the olive oil and lemon juice. Sprinkle with flakey sea salt and set aside.
  4. Serve the frittata with the arugula salad (either on top of each slice or on the side) and enjoy.


*Use this recipe as a guide

*Adjust measurements & ingredients as necessary

*Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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