Smoked Salmon Fritatta

• Gluten free

• Seafood

  • 8 oz Smoked salmon, wild

• Produce

  • 1 small bunch Chives
  • 1 cup Leek greens
  • 1 Lemon, Zest of

• Refrigerated

  • 12 Pastured eggs

• Baking & Spices

  • 1 Sea salt and cracked black pepper

• Dairy

  • 2 tbsp Butter
  • 4 oz Cream cheese or soft goat cheese
  • 2/3 cup Creme fraiche or heavy cream

Found on divinehealthfromtheinsideout.com

Ingredients

• 12 pastured eggs
• 1 cup leek greens, chopped
• 8 ounces wild smoked salmon, sliced thinly
• ⅔ - 1 cup creme fraiche or heavy cream (preferably raw, but not homogenized or ultra-pasteurized)
• 4 ounces cream cheese or soft goat cheese, or more to top with
• 1 small bunch of chives, minced
• Zest of 1 lemon (optional)
• 2 tablespoons butter
• Sea salt and cracked black pepper to taste

Directions

• In a 10 or 12-inch oven-proof skillet, melt the butter and saute the onion over medium-low heat until translucent.
• In a large bowl, beat the eggs.
• Add the creme fraiche or cream, cream cheese or goat cheese, salmon, chives and lemon zest. Pour this mixture over the onions in the skillet.
• Cook over medium heat until the underside is golden and setting up, about 5 minutes.
• Sprinkle more cheese on top if desired and place under the broiler until the frittata is golden and puffy.
• Keep the oven open and watch closely so you do not burn. This should only take a few minutes.
• Remove from oven and let cool a few minutes prior to slicing.
• Cut into wedges in the skillet. Serve this with Citrus Salad and Poppy Seed Dressing.