Smoked Salmon Leek And Dill Frittata Recipes

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SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces fresh goat cheese, such as Montrachet, crumbled
1/2 pound smoked salmon, chopped
3 scallions, chopped, white and light green parts
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
  • In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

SMOKED SALMON, LEEK, AND DILL FRITTATA



Smoked Salmon, Leek, and Dill Frittata image

Categories     Egg     Breakfast     Brunch     Broil     Quick & Easy     Lunch     Cream Cheese     Salmon     Leek     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings; can be doubled by using 2 skillets

Number Of Ingredients 6

1 tablespoon butter
1 medium leek (white and pale green parts only), thinly sliced
4 large eggs
1 tablespoon chopped fresh dill
1 ounce cream cheese, cut into pea-size pieces
2 ounces thinly sliced smoked salmon or lox, cut into thin strips

Steps:

  • 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.

SALMON LEEK FRITTATA



Salmon Leek Frittata image

Elevate that can of salmon that's been hanging out in the pantry by combining it with sweet sauteed leeks and tangy goat cheese to create an easy frittata. Perfect for feeding a crowd in a hurry, this elegant dish will be all the rage at the next brunch party.

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

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

Steps:

  • Preheat the oven to 375 degrees F.
  • 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.
  • 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.
  • 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.

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