- 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.