Of course, you must have toasted bagels with this. Spinach salad with apple cider dressing would be nice on the side, and warm cherry strudel is a fine finish.
Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper.
Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve. Can be doubled by using 2 skillets.
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|Serving Size: 1 Serving (587g)|
|Recipe Makes: 2|
|Calories from Fat: 521 (59%)|
|Amt Per Serving||% DV|
|Total Fat 57.9g||77 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 2174mg||669 %|
|Sodium 768.9mg||27 %|
|Potassium 1040.5mg||27 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.9g|
|Protein 81.4g||116 %|
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Calories per serving: 887
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