Smoked Salmon Frittata with Goat Cheese and Leeks

With puffed edges, creamy pockets of goat cheese, and fragrant wisps of fresh dill, this Smoked Salmon Frittata is a standout for breakfast or brunch. It’s filled with rich smoked salmon and sweet, butter-sautéed leeks—simple to make, yet elegant enough to impress.

• 2 large leeks , white and light green parts only (about 2 cups)
• 2 tablespoons unsalted butter
• 10 large eggs
• 1/3 cup heavy cream
• 1 tablespoon fresh dill , chopped
• 6 ounces hot smoked salmon , cut or flaked into bite-sized pieces
• 4 ounces goat cheese , crumbled
• Diamond Crystal kosher salt and freshly-ground black pepper