Smoked Salmon Frittata
This frittata should be served hot.
- 12 large eggs, beaten
- 1 cup heavy cream
- 4 ounces goat cheese, crumbled
- 1/2 pound smoked salmon, chopped
- 3 scallions, sliced 1/8 inch thick, white and light-green parts only
- 3 tablespoons chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- 1 red onion, finely diced
Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.