Saturday, July 17, 2010

Smoked Salmon Frittata

I bought some farm fresh eggs from the local farmer’s market to make this frittata. This is a beautiful frittata—both visually and in flavor—that makes an excellent breakfast or brunch dish. It is a tasty marriage of the salty-smoky salmon, the creamy melted goat cheese, the tangy dill, and the sweet onions. In other frittata recipes, I usually cook the eggs first in the skillet and finish them off in the oven, but this recipe cooks the eggs entirely in the oven. It ends up perfectly puffed and golden brown. We loved this dish!

Source: Smoked Salmon Frittata, Barefoot Contessa

1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces fresh goat cheese, such as Montrachet, crumbled
½ pound smoked salmon, chopped
3 scallions, chopped, white and light green parts
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

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.

No comments:

Post a Comment