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SMOKED SALMON, LEEK, AND DILL
Of course, you must have toasted bagels with this. Spinach salad with apple
cider dressing would be nice on the side, and warm cherry strudel is a fine
1 tablespoon butter
1 medium leek (white and pale green parts only), thinly sliced
4 large eggs
1 tablespoon chopped fresh dill
1 ounce cream cheese, cut into pea-size pieces
2 ounces thinly sliced smoked salmon or lox, cut into thin strips
Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium
heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and
dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek;
sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until
edges are set but center is still runny, about 4 minutes. Scatter salmon over
frittata. Broil until frittata is puffed and golden, about 1 minute. Cut
frittata into 4 wedges. Place 2 wedges on each plate and serve.
Makes 2 servings; can be doubled by
using 2 skillets.
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