Smoked Salmon Breakfast Frittata

You Will Need:

• 1 leek, cleaned with white and light green parts diced

• 1 shallot, diced

• 3 spring onion stems, thinly sliced

• 1 tablespoon olive oil

• 10 large eggs

• 1 cup greek yogurt

• 1 bunch fresh parsley, roughly chopped

• 1 bunch fresh dill, roughly chopped

• 225g smoked salmon, torn into small pieces

• 115g goat cheese

• Salt and pepper, to taste

How to Make:

1. Preheat Oven: Preheat your oven to 190°C.

2. Sauté Aromatics: In a medium skillet, heat one tablespoon of olive oil over medium heat. Add the diced leek and shallot, and sauté for 4–5 minutes until softened. Add the sliced spring onion and cook for an additional minute. Remove from heat and let cool slightly.

3. Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs and greek yogurt until smooth. Stir in the chopped parsley and dill, and season with salt and pepper to taste.

4. Combine Ingredients: Add the sautéed vegetables to the egg mixture, then gently fold in the smoked salmon pieces and crumbled goat cheese.

5. Transfer to Baking Dish: Grease a baking dish (approximately 23x33 cm or 9x13 inches) with some olive oil. Pour the egg mixture into the prepared dish, spreading it evenly.

6. Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the frittata is set in the center and lightly golden on top.

7. Serve: Remove from the oven and let it cool for a few minutes before slicing. Serve warm.