The problem with the end of daylight savings time is that my internal clock thinks it’s 4 am when it’s really 3 am. For some reason, I wake at 4 am. Naturally, with no alarm clock. Sometimes (most times) I’m able to fall back to sleep, or at least doze, until 5 or 5:30 am, when I decide it’s reasonable to get up.
Yesterday, that didn’t happen. I was awake for hours before I finally succumbed to wakefulness and decided to start my day. But, while I was laying in bed, trying to fall back to sleep, I started thinking about breakfast. And as I remembered the package of smoked salmon in the refrigerator, and the beautiful leeks I bought I at the farmer’s market, an idea started to formulate, and I couldn’t wait to try it out.
This recipe was inspired by the Tomato & Zucchini Frittata by Love & Lemons, which I’ve made many times and is delicious. I used their ratio of eggs and almond milk, because it works well. I recommend blending the eggs and almond milk in a blender, instead of just whisking them, to make them fluffier. Also, using a 8-10 inch oven-proof skillet is helpful for a thicker frittata (I used a 12 inch, and it’s a little flat).
I did not add salt to this recipe because I felt the salmon was salty enough. If you would like to add some, be frugal! It really isn’t necessary. I hope you try it and if you do, please leave a comment and let me know how you liked it!
- 6 eggs (use organic if possible)
- ¼ cup almond milk
- 1 tsp. grass fed butter
- 1 leek, slicked lengthwise and rinsed under running water, then chopped
- 1 medium heirloom tomato, sliced
- 6 oz. smoked salmon, sliced, or cut into pieces
- 3 oz. goat cheese
- 2 tsp. fresh dill, minced
- Preheat oven to 375 degrees
- Place eggs & almond milk in blender and blend until mixed & fluffy
- Heat 8-10 skillet on the stove, add butter and allow to melt. Add leeks and cook for 2-3 minutes until soft.
- Add eggs & turn off stove.
- Add the tomatoes and smoked salmon and allow to set for just a few seconds.
- Add goat cheese evenly.
- Move pan into the oven and bake for 20 or 30 minutes, depending on the size of your pan. The frittata will feel cushy-firm when done.
- Remove from the oven and let cool for 5-10 minutes.
- Add dill; slice & serve immediately.