Smoked Salmon Frittata Recipes

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
• In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

SMOKED SALMON AND CREAM CHEESE FRITTATA

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
• Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
• In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
• Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.