From the Culinate Kitchen collection by Carrie Floyd
This easy dish makes a great centerpiece for a spring brunch. I also like to make it for supper; it’s delicious with a glass of dry white wine. Leftovers make a tasty lunch, sandwiched between slices of buttered baguette.
2 Tbs. butter
1/2 cup sliced leeks or green onions
Salt and pepper to taste
2 Tbs. chopped fresh dill
2 cups washed and dried spinach leaves
2 oz. smoked salmon, cut or broken into small pieces
2 Tbs. Tbsp. cream cheese, goat cheese, or fromage blanc, crumbled
- In a large, well-seasoned, ovenproof skillet or sauté pan, melt the butter. Over medium heat, sauté the leeks or green onions for several minutes, or until soft and slightly browned.
- While the leeks are cooking, whisk the eggs in a medium bowl, then season to taste with salt and pepper. Stir in the chopped dill and set aside.
- Add the spinach leaves to the skillet and cook, stirring often, until wilted. Spread out the vegetables over the surface of the pan, then pour the eggs over them. Cook for a minute or two, until the edges of the eggs are set, then run the pan under a broiler until the eggs are almost set. Remove from the oven, top with the salmon and cheese, then return to the broiler until the eggs are cooked and puffy and the cheese is warm. (This last step takes less than a minute, so pay close attention.)
- Remove the frittata from the oven, cut into wedges, and serve immediately.
This content is from the Culinate Kitchen collection.