Leek and Dill Frittata with Salmon and Lemon Cream

Name: Leek and Dill Frittata with Salmon and Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 leek, finely sliced; 1 cup baby spinach; 6 eggs; 1/2 cup cream; 1 cup grated Gruyere cheese; 1 tablespoon chopped dill; salt, to taste; black pepper, to taste; 250g tub PHILADELPHIA Light Spreadable Cream Cheese; grated rind of 1/2 lemon; 150g smoked salmon; 1/4 cup capers, drained and roughly chopped; extra, dill sprigs, for garnish; 1/2 lemon, cut into fine wedges, for garnish

Servings: persons

2 teaspoons olive oil
1 leek, finely sliced
1 cup baby spinach
6 eggs
1/2 cup cream
1 cup grated Gruyere cheese
1 tablespoon chopped dill
salt, to taste
black pepper, to taste
250g tub PHILADELPHIA Light Spreadable Cream Cheese
grated rind of 1/2 lemon
150g smoked salmon
1/4 cup capers, drained and roughly chopped
extra, dill sprigs, for garnish
1/2 lemon, cut into fine wedges, for garnish

1
Heat oil in a frying pan add leeks and cook for 3-4 minutes or until softened.
2
Add spinach and stir until just wilted.
3
Remove from heat and let cool slightly.
4
Combine eggs, cream, cheese, dill, salt and pepper in a large bowl.
5
Stir in leek mixture and pour into a greased and lined 28cm x 18cm lamington pan.
6
Bake in oven 180C for 20-25 minutes or until set.
7
Allow to cool in the pan.
8
When frittata is cool, turn onto a board, trim edges and cut into 12 equal squares.
9
Top each square with a dollop of the combined Philly* and rind and a slice of smoked salmon.
10
Garnish with capers, extra dill springs and lemon wedges.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 leek, finely sliced, 1 cup baby spinach, 6 eggs, and more.

Yes, Leek and Dill Frittata with Salmon and Lemon Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!