Prep

15 MIN
Total

40 MIN
Serving

6

Smoked Salmon Leek and Goat Cheddar Frittata

Name: Smoked Salmon Leek and Goat Cheddar Frittata
Prep time: PT15MIN
Total time: PT40MIN
Yield: 6
Ingredients: 30 ml (2 tbsp.) Neilson butter; 1 leek, white part only, cut into ¾-inch slices; 1 garlic clove, minced; 750 ml (3 cups) spinach (or kale), roughly chopped; 8 eggs, beaten; 250 ml (1 cup) Neilson microfiltered milk; 250 ml (1 cup) hot smoked salmon, chopped; 125 ml (1/2 cup) Woolwich Dairy Goat Cheddar cheese, shredded; 30 ml (2 tbsp.) fresh parsley, roughly chopped; 30 ml (2 tbsp.) fresh dill, roughly chopped

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Ingredients

30 ml (2 tbsp.) Neilson butter
1 leek, white part only, cut into ¾-inch slices
1 garlic clove, minced
750 ml (3 cups) spinach (or kale), roughly chopped
8 eggs, beaten
250 ml (1 cup) Neilson microfiltered milk
250 ml (1 cup) hot smoked salmon, chopped
125 ml (1/2 cup) Woolwich Dairy Goat Cheddar cheese, shredded
30 ml (2 tbsp.) fresh parsley, roughly chopped
30 ml (2 tbsp.) fresh dill, roughly chopped

Directions

Preheat oven to 180°C (350°F).
In a large pan (ideally cast-iron) set oven medium-low heat, sweat out the leeks and garlic in butter, stirring for 5 minutes. Add the spinach and stir again.
Combine the eggs and milk, add to the pan, and stir. Add the remaining ingredients, season, and stir to combine. Bake in the centre of the oven for 18-20 minutes, or until frittata is slightly golden. Garnish with fresh dill when serving, if desired.

Smoked Salmon Leek and Goat Cheddar Frittata

Featured Product

2% Microfiltered Partly Skimmed Milk

Ingredients

Directions

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