Smoked Salmon Leek and Goat Cheddar Frittata
-
- Prep
- 15 min
-
- Total
- 40 min
-
- Serving
- 6
Ingredients
- 30 ml (2 tbsp.) 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) Joyya Ultrafiltered Milk
- 250 ml (1 cup) hot smoked salmon, chopped
- 125 ml (1/2 cup) 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.
- Prep
- 15 min
- Total
- 20 min
Kale and Avocado Omelette
- Prep
- 5 min
- Total
- 4 hr 5 min
Slow-Cooker Spiced Pumpkin Oatmeal
- Prep
- 5 min
- Total
- 15 min
