SALMON LEEK FRITTATA

Salmon Leek Frittata image

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.