Actual Cook Time: 2 hours and 25 minutes
This frittata has brunch written all over it. It’s primarily a leek base that is quickly broiled in Suvie and combined with eggs and fresh dill for a herby taste. Once your cook is complete this frittata is topped with smoked salmon, fresh chives and fried shallots giving you a savory crunch with each bite. We like to imagine this frittata served with a couple mimosas for a Sunday brunch with friends but it’s would be perfect for a holiday morning breakfast as well.
My Cook: Salmon Leek Frittata
- 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 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 (optional)
Spray a Suvie pan with cooking spray. Combine the melted butter, sliced leeks and salt in the Suvie pan.
Broil for 10 minutes, stirring once halfway through. Meanwhile add eggs, half and half, dill, and black pepper to a bowl and whisk to combine.
Once the leeks are finished broiling, allow to cool for a few minutes. Pour the egg mixture over the leeks and stir to combine.
Load into upper zone of Suvie. Fill reservoir, enter My Cook > Slow Cook & Starch settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High, 1 hour
Starch: 0 minutes
During the cook, chop the smoked salmon into ½” pieces and store in fridge until end of cook.
Once the cook is complete remove pan from Suvie.
Allow to cool for about 10 minutes or stick in fridge until the eggs have cooled off a bit.
Scatter the smoked salmon over the eggs and top with chopped chives and optional fried shallots.
Loosen edges by running a knife around outside of the pan. Cut into rectangles and serve, enjoy!