Description
A rich and savory smoked salmon frittata with tender leeks, creamy Gruyère, and fresh dill, perfect for brunch or a light meal.
Ingredients
- 2 Tbsp butter
- 1 cup sliced leeks (white and light green parts only)
- 8 large eggs
- 1 cup grated Gruyere cheese
- 1 Tbsp chopped dill
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 ounces smoked salmon slices (reserve 1 ounce for topping)
- 1 Tbsp capers
- Extra dill
- 1 ounce reserved smoked salmon
Instructions
- Preheat oven to 400°F. Melt butter in a 10-inch oven-safe skillet over medium heat. Add leeks and sauté until tender, about 4 minutes.
- In a bowl, whisk together eggs, Gruyere cheese, dill, salt, and pepper. Stir in smoked salmon (except reserved portion).
- Pour egg mixture into the skillet with leeks. Cook for 5–7 minutes until edges begin to set.
- Transfer skillet to oven and bake for 10–15 minutes until the center is fully set.
- Remove from oven and cool for 5 minutes. Top with reserved smoked salmon, capers, and extra dill. Slice and serve warm.
Notes
- Use a well-seasoned or nonstick oven-safe skillet to prevent sticking.
- You can substitute chives or parsley for dill if desired.
- Do not overbake to keep the texture soft and creamy.
- Store leftovers in the refrigerator for up to 2 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 290 mg
