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olive oil baby spinach eggs cream Gruyere cheese dill salt black pepper Philadelphia lemon salmon capers dill sprigs lemon
Viewed: 33 - Published at: 2 years agoIngredients
- 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
Method
- 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 180C 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.
