Spring Onion & Smoked Salmon Frittata
Spring Onion & Smoked Salmon Frittata is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4
This recipe transforms the favorite pairing of smoked salmon and cream cheese into a delicious frittata, which also includes green onions and fresh chives.
Ingredients:
- 1 1/2 Tbs. unsalted butter
- 1 green onion, thinly sliced
- 6 eggs
- 3 Tbs. heavy cream
- 2 1/2 oz. smoked salmon, cut into 1-inch pieces
- 2 oz. cream cheese, cut into 1/2-inch cubes
- 2 Tbs. minced fresh chives
- Salt and freshly ground pepper, to taste
Directions:
In the deep half of an 8-inch frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the green onion and cook, stirring occasionally, until soft and light golden, about 2 minutes. Transfer to a small bowl.
In a bowl, whisk together the eggs and cream. Stir in the smoked salmon, cream cheese, 1 Tbs. of the chives and the green onion, and season with salt and pepper.
In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath.
Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the remaining 1 Tbs. chives. Serves 4 to 6.
In a bowl, whisk together the eggs and cream. Stir in the smoked salmon, cream cheese, 1 Tbs. of the chives and the green onion, and season with salt and pepper.
In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath.
Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the remaining 1 Tbs. chives. Serves 4 to 6.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Gustus from
Elegant and easy
I've made this a couple of times with excellent results. Tips: skip the salt (the smoked salmon is salty enough); use the chopped green tops of a green onion in place of the chives.
Date published: 2012-09-08
Rated 5 out of
5
by
Orthodoc55 from
Great easy frittata
This frittata is excellent. Makes it hard for me to try other recipes! I always double it, using a dozen eggs, so it can easily feed 6 or 8. I also increase the number of green onions, but I don't use the ends. Regardless, it's a favorite.
Date published: 2012-01-21