Smoked Salmon Frittata

I wanted to try this but it was just me, as my husband was out of town. To avoid massive amounts of leftovers, I decided to try my hat at quartering the recipe. It came out perfectly! I cooked it in a 8" skillet, cut cooktop time to 5 minutes, and oven time to 10 minutes. It set perfectly in my oven. Obviously you may need watch or adjust slightly to account for variation in ovens. But my first try worked perfectly. I just quartered all ingredient amounts (3 eggs, 2 oz salmon, 4 tbsp of heavy cream, 1/4 red onion, etc.). Getting the cooking correct is just the hard part and just required some watching and trial&error. I can't wait to make this in the big batch for guests!

MINOUCHKA I made this many times, and it was easy and delish. YUM!

Loved this both hot and cold.

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