1 leek, finely sliced

1 cup baby spinach

1 cup grated Gruyere cheese

1 tablespoon chopped dill

1/2 cup cream

2 teaspoons sunflower oil

5 eggs

 salt and freshly ground black pepper
Garnish
250 g (8 oz) cream cheese.

extra, dill sprigs.

grated rind of 1/2 lemon.

150 g (5 oz) smoked salmon
1/2 lemon, cut into fine wedges.

1/4 cup capers, drained and roughly chopped

salt and freshly ground black pepper

​

​

​

​

​

​

​

​

​

​

​

​

 

• Heat oil in a frying pan add leeks and cook for 3-4 minutes or until softened. Add spinach and stir until just wilted. Remove from heat and let cool slightly.

• Combine eggs, cream, cheese, dill, salt and pepper in a large bowl. Stir in leek mixture.

• Spray Pyrex 28 cm x 18 cm (11"x7") with non-stick cooking spray

• Pour into Pyrex.

• Bake in oven 180°C (350°F) for 45 minutes or until set. Allow to cool in the pan.

• Combine cream cheese, dill and grated lemon rind.

• When fritada is cool, turn onto a board, trim edges and cut into 12 equal squares.

• Place squares (baked side up) onto a serving platter.

• Top each square with a dollop of the combined cottage cheese,and decorate with a slice of smoked salmon. Garnish with capers, extra dill springs and lemon wedges.