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https://www.philly.com.au/recipe/leek-and-dill-frittata-with-salmon-and-lemon-cream/
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Leek and Dill Frittata with Salmon and Lemon Cream
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Leek and Dill Frittata with Salmon and Lemon Cream
15 Mins
Prep time
45 Mins
Cooking time
Serves
12
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What you need
2 teaspoons olive oil
1 leek, finely sliced
1 cup baby spinach
6 eggs
1/2 cup cream
1 cup grated Gruyere cheese
1 tablespoon chopped dill
salt, to taste
black pepper, to taste
250g tub PHILADELPHIA Light Spreadable Cream Cheese
grated rind of 1/2 lemon
150g smoked salmon
1/4 cup capers, drained and roughly chopped
extra, dill sprigs, for garnish
1/2 lemon, cut into fine wedges, for garnish
How to make it
HEAT oil in a frying pan add leeks and cook for 3-4 minutes or until softened. Add spinach and stir until just wilted. Remove from heat and let cool slightly.
COMBINE eggs, cream, cheese, dill, salt and pepper in a large bowl. Stir in leek mixture and pour into a greased and lined 28cm x 18cm lamington pan. Bake in oven 180°C for 20-25 minutes or until set. Allow to cool in the pan.
WHEN frittata is cool, turn onto a board, trim edges and cut into 12 equal squares. Top each square with a dollop of the combined PHILLY and rind and a slice of smoked salmon. Garnish with capers, extra dill springs and lemon wedges.
Recipe or Meal Type
Dinner |
Dinner
Cuisines
Seafood |
Creamy
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