Smoked Salmon and Leek Frittata
Preparation Time: 10 minutes
3 large eggs
Preheat the broiler. Beat eggs, cream, and pepper together in a mixing bowl. Stir in the smoked salmon. Melt the butter in a 10-inch flameproof skillet over medium heat. When it has stopped foaming, stir in the leek and caraway. Cook, stirring, until the leeks are golden and soft, 2 to 3 minutes. Remove half the leek with a slotted spoon, and set aside. Lower the heat to medium-low, and stir in the egg mixture. Cook just until the bottom is set; the top should be wet, 3 to 4 minutes. Sprinkle with the chevre and reserved leeks.
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