Smoked Salmon, Leek, and Dill Frittata

• 1 tablespoon butter
• 1 medium leek (white and pale green parts only), thinly sliced
• 4 large eggs
• 1 tablespoon chopped fresh dill
• 1 ounce cream cheese, cut into pea-size pieces
• 2 ounces thinly sliced smoked salmon or lox, cut into thin strips

1. Preheat broiler.
2. Melt butter in medium nonstick ovenproof skillet over medium heat.
3. Add leek; cover and cook until tender, about 4 minutes.
4. Whisk eggs and dill in medium bowl to blend; stir in cream cheese.
5. Pour eggs over leek; sprinkle with salt and pepper.
6. Reduce heat to medium-low.
7. Cover and cook until edges are set but center is still runny, about 4 minutes.
8. Scatter salmon over frittata.
9. Broil until frittata is puffed and golden, about 1 minute.
10. Cut frittata into 4 wedges.
11. Place 2 wedges on each plate and serve.

butter, only, eggs, dill, cream cheese, salmon

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-leek-and-dill-frittata-104485 (may not work)