Smoked Salmon Frittata with Goat Cheese and Leeks
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Smoked Salmon Frittata with Goat Cheese and Leeks
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Take your breakfast or brunch game to the next level with this Smoked Salmon Frittata! Filled with hot smoked salmon, creamy goat cheese, and sweet leeks, this simple but elegant dish is sure to impress your weekend guests.
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Ingredients
- 2 large leeks , white and light green parts only (about 2 cups)
- 2 tablespoons unsalted butter
- 10 large eggs
- 1/3 cup heavy cream
- 1 tablespoon fresh dill , chopped
- 6 ounces hot smoked salmon , cut or flaked into bite-sized pieces
- 4 ounces goat cheese , crumbled
- Diamond Crystal kosher salt and freshly-ground black pepper
Instructions
- Preheat oven to 350°F with the rack in the middle position.
- Rinse leeks. Slice each in half lengthwise and then into 1/4-inch half-rounds. Place in a bowl of cold water and swish them around, separating the layers to remove any grit. Let stand for about 5 minutes, then gently remove the leeks from the bowl with a slotted spoon to a colander. The grit will have fallen to the bottom of the bowl - discard. Rinse the leeks a final time and pat dry.
- Heat butter in a 10-inch nonstick, oven-safe skillet until foaming subsides. Add leeks, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook until leeks have softened and are just starting to brown, about 5-8 minutes.
- While the leeks are cooking, whisk together eggs and heavy cream in a large bowl. Gently stir in salmon, dill, and half of the goat cheese.
- Reduce heat to medium and pour the egg mixture over the softened leeks. Use a fork or spatula to evenly distribute the salmon, but don't stir the mixture in the pan. Cook just until the sides of the frittata begin to set, about 2-3 minutes.
- Remove from heat and sprinkle the remaining goat cheese over the top of the eggs. Bake for 18-25 minutes, until the frittata has puffed and the center is just set. It should appear soft and custardy in the center, not liquidy (undercooked) or dry (overcooked).**
- Let the frittata stand for 5 minutes before cutting into wedges and serving.
Notes
- *Smoked salmon can vary in saltiness. If your salmon is very salty, adjust the amount of added salt in the recipe, as needed.
- **Since heat conductivity can vary by the type of pan you're using, and your oven's calibration, I always like to start checking my frittatas a few minutes early so they don't dry out.
Nutrition Information
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Serving
0.166recipe
Calories
299kcal
(15%)
Carbohydrates
5g
(2%)
Protein
20g
(40%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
350mg
(117%)
Sodium
420mg
(18%)
Potassium
237mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1481IU
(30%)
Vitamin C
4mg
(4%)
Calcium
104mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6wedges
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 0.166recipe | |
| Calories | 299kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 350mg | 117% |
| Sodium | 420mg | 18% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1481IU | 30% |
| Vitamin C | 4mg | 4% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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