Smoked Salmon, Leek, and Dill Frittata
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled by using 2 skillets
- 1 tablespoon chopped fresh dill
- 1 tablespoon butter
- 4 large eggs
- Carbohydrate 8 g(3%)
- Cholesterol 409 mg(136%)
- Fat 21 g(33%)
- Fiber 1 g(3%)
- Protein 19 g(39%)
- Saturated Fat 10 g(49%)
- Sodium 395 mg(16%)
- Calories 303
Preparation 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.
Preparation 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.
