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- Prep
- 15 min
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- Total
- 40 min
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- Serving
- 6
Smoked Salmon Leek and Goat Cheddar Frittata
Ingredients
- 30 ml (2 tbsp.) Dairyland 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) Dairyland 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.
Products in this recipe
​Microfiltered Milk
From the classic milk you’ve always loved to alternatives that meet your family’s every need, Dairyland milk products always bring quality to the heart of your home.
