Ingredients

• 1 tablespoon butter
• 1 medium leek (white & pale green parts), 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

Directions

1. Melt butter in medium nonstick ovenproof skillet over medium heat.
2. Add leek; cover and cook until tender, about 4 minutes.
3. Whisk eggs and dill in medium bowl to blend; stir in cream cheese.
4. Pour eggs over leek; sprinkle with salt and pepper.
5. Reduce heat to medium-low.
6. Cover and cook until edges are set but center is still runny, about 4 minutes.
7. Scatter salmon over frittata. Cook until frittata is puffed and golden, about 1 minute.
8. Cut frittata into 4 wedges.
9. Place 2 wedges on each plate and serve.