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.

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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.

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Once the leeks are finished broiling, allow to cool for a few minutes. Pour the egg mixture over the leeks and stir to combine.

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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.

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Allow to cool for about 10 minutes or stick in fridge until the eggs have cooled off a bit.

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Scatter the smoked salmon over the eggs and top with chopped chives and optional fried shallots.

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Loosen edges by running a knife around outside of the pan. Cut into rectangles and serve, enjoy!


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