Leek and Dill Frittata with Salmon and Lemon Cream

Ingredients

• 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

Instructions

1. Heat oil in a frying pan add leeks and cook for 3-4 minutes or until softened.
2. Add spinach and stir until just wilted.
3. Remove from heat and let cool slightly.
4. Combine eggs, cream, cheese, dill, salt and pepper in a large bowl.
5. Stir in leek mixture and pour into a greased and lined 28cm x 18cm lamington pan.
6. Bake in oven 180C for 20-25 minutes or until set.
7. Allow to cool in the pan.
8. When frittata is cool, turn onto a board, trim edges and cut into 12 equal squares.
9. Top each square with a dollop of the combined Philly* and rind and a slice of smoked salmon.
10. Garnish with capers, extra dill springs and lemon wedges.