It’s light yet warming, easy to make in one pan, and ideal for a relaxed lunch that still feels special. The smoked salmon gives a festive touch, while leeks and spinach bring seasonal freshness. It’s also great cold, so perfect for meal prep.
Smoked Salmon, Leek & Spinach Frittata
Print RecipeIngredients
- 1 tbsp olive oil
- 1 leek, washed and thinly sliced
- 2 handfuls baby spinach
- 6 large eggs
- 2 tbsp milk
- 100 g smoked salmon, chopped
- Salt and black pepper
- Optional: a sprinkle of fresh dill or chives
Instructions
Method
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Preheat oven to 180°C (fan 160°C).
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Heat olive oil in an ovenproof frying pan. Add leek and cook gently for 5 minutes until soft.
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Add spinach and cook until just wilted.
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In a bowl, whisk eggs, milk, salt and pepper. Pour into the pan and stir gently to mix the vegetables through.
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Scatter over smoked salmon pieces and herbs if using.
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Cook on the hob for 2–3 minutes until the edges start to set, then transfer to the oven.
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Bake for 10–12 minutes until golden and firm in the middle.
