I'm staring at a small scrap of yellow legal pad. Last Tuesday, at 5:00 am, I need to whip up a frittata for a brunch. Without a recipe, I decide to just toss ingredients into a bowl and hope it fills the pan. I grab my camera, scrap of paper and a Sharpie pen. I'm proud of myself for actually getting the recipe down. Why? The frittata receives rave reviews and it is a keeper. My only complaint is that the sun-dried tomato I put on the top gets too brown during baking. Next time, I'll oven roast tomato rings and then lay them on the top of the frittata. Meanwhile......

Ingredients:

• 15 large eggs
• 2 cups milk
• 1 cup panko crumbs
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 pound kippered salmon, flaked
• 1/2 pound baby spinach, wilted
• 4 cups of sliced leeks, sauteed in a little olive oil
• 1/2 pound cream cheese
• Slices of roasted Roma tomatoes for the top (optional)

Steps:

Beat the eggs in a large bowl.

Add panko crumbs, milk, salt and pepper. Blend to combine.

Break up the chunk of kippered salmon. Remove pin bones if there are any. Discard the skin. Add to the egg mixture.

Wilt the spinach in a little water. Drain. Wash, slice and saute the leeks until tender. Add everything to the egg mixture.

Add the cream cheese, breaking it up by squishing it between my fingers: I use gloves. Mix well. Pour into pan that has been coated with cooking spray. If you want to top with roasted tomatoes, add them to the top now. Bake at 350' until the center is firm and the top is lightly browned. When done, remove from the oven and let rest for about 10 minutes before cutting and serving. May also be served at room temperature. And that is how you make Kosher Smoked Salmon, Spinach and Leek Frittata!

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