Leek and Dill Frittata with Salmon and Lemon Cream

• 2 teaspoons olive oil
• 1 leek, finely sliced
• 1 cup baby spinach
• 6 eggs
• 1/2 cup cream
• 1 cup grated Gruyere cheese
• 1 tablespoon chopped dill
• salt, to taste
• black pepper, to taste
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• grated rind of 1/2 lemon
• 150g smoked salmon
• 1/4 cup capers, drained and roughly chopped
• extra, dill sprigs, for garnish
• 1/2 lemon, cut into fine wedges, for garnish

1. Heat oil in a frying pan add leeks and cook for 3-4 minutes or until softened.
2. Add spinach and stir until just wilted.
3. Remove from heat and let cool slightly.
4. Combine eggs, cream, cheese, dill, salt and pepper in a large bowl.
5. Stir in leek mixture and pour into a greased and lined 28cm x 18cm lamington pan.
6. Bake in oven 180C for 20-25 minutes or until set.
7. Allow to cool in the pan.
8. When frittata is cool, turn onto a board, trim edges and cut into 12 equal squares.
9. Top each square with a dollop of the combined Philly* and rind and a slice of smoked salmon.
10. Garnish with capers, extra dill springs and lemon wedges.

olive oil, baby spinach, eggs, cream, gruyere cheese, dill, salt, black pepper, philadelphia, lemon, salmon, capers, dill sprigs, lemon

Taken from www.kraftrecipes.com/recipes/leek-dill-frittata-salmon-lemon-cream-104276.aspx (may not work)