Smoked Salmon, Leek, and Dill Frittata

Name: Smoked Salmon, Leek, and Dill Frittata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp butter; 28 grams cream cheese, cut into pea-size pieces; 4 larges eggs; 1 Tbsp chopped fresh dill; 1 medium leek (white and pale green parts only), thinly sliced; 57 grams thinly sliced smoked salmon or lox, cut into thin strips

Smoked Salmon, Leek, and Dill Frittata might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains roughly 18g of protein, 20g of fat, and a total of 285 calories. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes. A mixture of butter, leek, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert.

Instructions

Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Broiler

Frying Pan

Add leek; cover and cook until tender, about 4 minutes.

Ingredients you will need

Leek

Whisk eggs and dill in medium bowl to blend; stir in cream cheese.

Ingredients you will need

Cream Cheese

Dill

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Salt And Pepper

Salmon

Egg

Leek

Cut frittata into 4 wedges.

Place 2 wedges on each plate and serve.

Equipment

Ingredients

Servings:

1Tbsp

butter 28grams

cream cheese, cut into pea-size pieces 4larges

eggs 1Tbsp

chopped fresh dill 1medium

leek (white and pale green parts only), thinly sliced 57grams

thinly sliced smoked salmon or lox, cut into thin strips

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.