Smoked Salmon Frittata

prep time:: 10 minutes
total time:: 1 hour

I learned about this as a “different” breakfast option from a friend at work who makes all types of frittatas - this was a favorite (and kosher!). It is great because you can mix the night before, refrigerate, and throw it in the oven and hour before serving. It makes a nice brunch if you’re having people over too. Can be served straight out of the oven or at room temperature. Enjoy!

ingredients

1 medium onion, diced
1 T unsalted butter
12 extra-large eggs
1 c heavy cream
4 oz fresh goat cheese, crumbled
1/2 lb smoked salmon, chopped
3 scallions, chopped, white and light green parts
3 T chopped fresh dill
1 t kosher salt
1/2 t freshly ground black pepper

directions

Preheat oven to 350 degrees. Sautee 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 pan.

Source: Staci