Description
A delicious and elegant smoked salmon frittata featuring creamy goat cheese and tender leeks, perfect for brunch or a light dinner. This baked egg dish combines smoky flavors with fresh dill and creamy textures for a satisfying meal.
Ingredients
Scale
Vegetables
- 2 large leeks, white and light green parts only (about 2 cups)
Dairy
- 2 tablespoons unsalted butter
- ⅓ cup heavy cream
- 4 ounces goat cheese, crumbled
- 10 large eggs
Seafood
- 6 ounces hot smoked salmon, cut or flaked into bite-sized pieces
Herbs & Spices
- 1 tablespoon fresh dill, chopped
- Diamond Crystal kosher salt, to taste (about ½ teaspoon for cooking leeks)
- Freshly-ground black pepper, to taste (about ¼ teaspoon for cooking leeks)
Instructions
- Preheat the oven: Preheat oven to 350°F with the rack in the middle position to ensure even baking.
- Prepare the leeks: Rinse the leeks thoroughly. Slice each leek in half lengthwise, then into 1/4-inch half-rounds. Place them in a bowl of cold water and swish around to separate layers and remove grit. Let stand for 5 minutes, then gently lift the leeks out with a slotted spoon to drain in a colander. Discard the grit left at the bottom. Rinse once more and pat dry with a towel.
- Sauté the leeks: Heat the butter in a 10-inch nonstick, oven-safe skillet over medium heat until the foaming subsides. Add the leeks along with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until the leeks soften and begin to brown slightly, about 5 to 8 minutes.
- Mix the egg base: While the leeks cook, whisk together the eggs and heavy cream in a large bowl until combined. Gently fold in the smoked salmon, chopped dill, and half of the crumbled goat cheese.
- Combine and cook partially on stovetop: Reduce skillet heat to medium. Pour the egg mixture evenly over the softened leeks. Use a fork or spatula to spread the salmon evenly but do not stir. Cook just until the edges begin to set, about 2 to 3 minutes.
- Top and bake: Remove the skillet from heat and sprinkle the remaining goat cheese evenly over the top. Transfer skillet to the preheated oven and bake for 25 minutes, until the frittata has puffed and the center is set but still soft and custardy.
- Rest and serve: Remove the frittata from the oven and let it stand for 5 minutes before cutting into wedges. Serve warm or at room temperature.
Notes
- Smoked salmon saltiness varies; adjust added salt accordingly to avoid over-seasoning.
- Since pan heat conductivity and oven temperatures vary, start checking the frittata a few minutes early to prevent drying out.
- Use a 10-inch oven-safe nonstick skillet for best results and easy cleanup.
- Fresh dill can be substituted with fresh chives or parsley if preferred.
- For a lighter option, substitute half-and-half for heavy cream.
