Salmon Leek Frittata

Name: Salmon Leek Frittata
Cook time: 15 min
Total time: 45 min
Ingredients: 1/3 cup heavy cream; 12 large eggs; Kosher salt and freshly ground black pepper; One 14.75-ounce can salmon, drained, bones and skin removed; 1 tablespoon chopped dill, plus more for garnish; 2 tablespoons olive oil; 2 medium leeks, white part only, sliced, rinsed and drained (about 2 cups); 3 ounces crumbled goat cheese

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Cook Time: 15 minutes

Total: 45 minutes

Servings: 7

Author : Food Network Kitchen

healthy frittata fish

Ingredients

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1/3 cup heavy cream12 large eggsKosher salt and freshly ground black pepperOne 14.75-ounce can salmon, drained, bones and skin removed1 tablespoon chopped dill, plus more for garnish2 tablespoons olive oil2 medium leeks, white part only, sliced, rinsed and drained (about 2 cups)3 ounces crumbled goat cheese

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Instructions

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Step 1

Preheat the oven to 375 degrees F.

Step 2

Whisk the heavy cream, eggs, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl. Gently break up the salmon with a fork in another bowl. Fold the salmon and dill into the egg mixture. Set aside.

Step 3

Heat the oil in a medium nonstick ovensafe skillet over medium high. Add the leeks and cook, stirring frequently, until softened, 3 to 5 minutes. Reduce the heat to medium and carefully pour in the egg mixture. Stir with a rubber spatula to evenly distribute the leeks. Sprinkle the goat cheese on top.

Step 4

Bake until the center of the frittata is just set, 22 to 24 minutes. Transfer the frittata with a rubber spatula to a serving platter or cutting board. Garnish with chopped dill, slice and serve.