This frittata has brunch written all over it. The leeks are quickly broiled and then combined with eggs and fresh dill for a fresh, herby flavor. Once the frittata is cooked, it’s finished with a luscious layer of smoked salmon, fresh chives, and crunchy fried shallots. We like to imagine this frittata served with a couple mimosas for a Sunday brunch with friends, but it would also be perfect for a holiday morning breakfast.
Note: If you would like to schedule this cook, but do not want to wait for the broiler to cool before refrigerating, sauté the butter, leeks, and salt together in a medium skillet over medium heat until softened, about 8-10 minutes, instead of broiling.
Salmon Leek Frittata
Ingredients
- 2 tbsp unsalted butter, melted
- 8 oz leeks, white and light green parts only, well rinsed, halved vertically and sliced thin horizontally
- 2 tsp salt
- 4 large eggs
- ½ cup half and half
- 1 tbsp fresh dill, minced
- 1 tsp ground black pepper
- 6 oz smoked salmon
- 1 tbsp finely chopped fresh chives
- ½ cup fried shallots
Directions
1) Spray a Suvie pan with cooking spray. Combine the melted butter, sliced leeks and salt in the Suvie pan. Place pan in the bottom zone of Suvie and Roast at 400°F for 13 minutes, stirring once halfway through.
2) Meanwhile add eggs, half and half, dill, and black pepper to a bowl and whisk to combine.
3) Once the leeks have finished roasting, remove pan from Suvie and allow to cool for a few minutes. Pour the egg mixture over the leeks and stir to combine.
4) Return pan to Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
5) During the cook, chop the smoked salmon into ½” pieces and store in fridge until end of cook.
6) Once the cook is complete remove pan from Suvie. Allow to cool for 10 minutes.
7) Shingle the smoked salmon over the eggs and top with chopped chives and fried shallots.
8) Loosen edges by running a knife around outside of the pan. Cut into rectangles and serve, enjoy!
