Smoked Salmon Frittata
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Martha Stewart Living, December 2000
- Yield Serves 12
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Ingredients
- 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
Directions
- 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.
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I had this at a friend's once and tracked the recipe down to make it for my own brunch with friends. It was just as amazing the second time around. The only adjustment I would make is with the salt - 1 tsp is far too much, especially with the saltiness of the smoked salmon. Next time I will either reduce by half or won't add it at all.
Is the smoked salmon used in this recipe the same kind of smoked salmon you put on top of a bagel?
I loved this recipe and it was well received by my very picky family.-Eden