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
Preheat oven to 180°C (fan 160°C).
Heat olive oil in an ovenproof frying pan. Add leek and cook gently for 5 minutes until soft.
Add spinach and cook until just wilted.
In a bowl, whisk eggs, milk, salt and pepper. Pour into the pan and stir gently to mix the vegetables through.
Scatter over smoked salmon pieces and herbs if using.
Cook on the hob for 2–3 minutes until the edges start to set, then transfer to the oven.
Bake for 10–12 minutes until golden and firm in the middle.
