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Smoked Salmon And Leek Frittata

eggs, salmon, italian

1 tablespoon vegetable oil
8 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 leeks (white parts ; or
1 onion; thinly sliced
1 potato; peeled, cooked and diced
4 ounces smoked salmon; coarsely chopped
1 tablespoon chopped fresh parsley
2 ounces cream cheese; diced

In 9- or 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add leek or onion; cook, stirring often, for 5 to 8 minutes or until softened. In large bowl, whisk together eggs, milk, salt and pepper; add potato, smoked salmon and parsley. Pour into skillet, stirring to combine. Reduce heat to medium-low. Sprinkle with cream cheese. Cook for 10 minutes or until bottom and side are firm yet top is still slightly runny. Broil for 3 to 5 minutes or until golden brown and set. Slice into wedges.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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