Smoked Salmon Leek Frittata
I think that leeks are some of the prettiest looking veggies out there. And when I got one in my local CSA box last week, I was super excited. I wanted to do something different with it than the standard leek+potato soup that I usually make. So I decided to go for a frittata.
Frittata are some of the easiest thing to make. It’s basically like if an omelette and a quiche had a perfect eggy baby - unlike an omelette you don’t have to flip it, and unlike a quiche you don’t have to worry about making a crust. Hooray for a low-maintenance dish you can whip up with minimal ingredients and zero fuss!
I really love this healthy, smoked salmon frittata recipe. It’s one of my go-to dishes for dinner or brunch - plus you get tons of leftovers. It's naturally gluten-free and paleo-friendly. It can also be easily modified for Whole30 or dairy-free preferences.
Cooking tips:
- Cook low and slow; you don’t want the bottom browning before the inside has a chance to firm up.
- Much of the salmon, dill, and goat cheese will naturally sink to the bottom when your pour the egg mixture into the skillet. If you’d like more of those ingredients to be on top for a more even distribution of flavor (and a prettier frittata), save a little of each of those ingredients and carefully put them on top right before you transfer the frittata to the oven.
Smoked Salmon Leek Frittata
Serves 6
Equipment required: 10” Cast iron skillet (THIS ONE is my favorite), whisk, oven with broiler function.
Ingredients
1 large leek, cleaned and diced
3 scallions, thinly sliced
3 tbsp olive oil, divided
10 large eggs
1 cup yogurt or dairy-free alternative (cashew milk or plain unsweetened coconut yogurt are great choices)
3 TBS fresh parsley, roughly chopped
1 bunch fresh dill, roughly chopped
4 oz smoked salmon, torn into small pieces
4 oz chèvre goat cheese (optional, skip if making this dairy-free)
salt and pepper, to taste
Directions
Heat one tablespoon of olive oil in a 10-inch cast iron skillet over medium heat. Add the leek and scallions and sauté for 1-2 minutes, or until slightly translucent. Remove the vegetables to a plate and set aside.
In a large mixing bowl, add the eggs and yogurt and whisk together until just combined. Stir in the herbs, smoked salmon, goat cheese (if using), sautéed leek and scallions, salt and pepper.
Once your skillet has cooled, use a dry paper towel to quickly wipe it clean. Over low heat, add two tablespoons of olive oil to the skillet and ensure that the bottom and sides are fully coated.
Pour the frittata egg mixture into the skillet and cook over medium low for 8-10 minutes, or until the sides are just starting to set.
Transfer the frittata to the oven (on a middle shelf) and turn the top broiler on. Continue cooking for another 8-10 minutes, checking on it every few minutes to ensure the top isn't browning too much. If the top cooks faster than the inside of the frittata, turn the broiler off and let it continue cooking in the oven.
Serve the frittata with extra herbs on top and a big green salad on the side.
ABOUT SCOTTSDALE INTEGRATIVE ACUPUNCTURE + SHELLEY O’DELL-BROCK, L.AC.
Scottsdale Integrative Acupuncture was created to help clients look and feel their best, naturally. Owner, Shelley O’Dell-Brock, LAc, offers a holistic approach to stress reduction, pain management, and natural beauty. She uses ancient solutions for modern healing, empowering her patients to take charge of their own health. Offering cosmetic acupuncture, Gua Sha, and essential acupuncture, Scottsdale I.A. is Scottsdale’s preferred choice for natural healthcare. Your holistic health journey begins, and continues at Scottsdale Integrative Acupuncture.
