Leek and Dill Frittata with Salmon and Lemon Cream Recipe

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.

No additional tips available.

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

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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.

Leek and Dill Frittata with Salmon and Lemon Cream

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