Frittata with salmon and leeks

Ingredients:

• 1/3 cup heavy cream
• 12 large eggs
• 1 can (400g) canned salmon, drained, bones and skin removed
• 1 tbsp chopped dill + extra for serving
• 2 tbsp. l. olive oil
• 2 medium leeks, white part only, thinly sliced, rinsed and patted dry (about 2 cups)
• 90 g crumbled goat cheese

Preparation:

1. Preheat oven to 190°C.
2. In a large bowl, combine the cream, eggs, 1.5 teaspoons of salt, and a few grinds of black pepper. Gently flake the fish with a fork in another bowl. Add the fish and dill to the egg mixture. Set aside.
3. Heat oil in a medium nonstick skillet over medium-high heat. Add the leeks and cook, stirring frequently, until softened, 3–5 minutes. Reduce heat to medium and carefully pour in the egg mixture. Stir with a silicone spatula to evenly distribute the leeks. Sprinkle with goat cheese.
4. Bake until the center of the frittata is set, 22–24 minutes. Transfer the frittata with a spatula to a serving platter or cutting board. Sprinkle with chopped dill, slice, and serve.