Frittata with Smoked Salmon and Dill
Prep Time Minutes 10
Cook Time 50 Minutes
Passive Time
Servings People
| Prep Time Minutes 10 | Cook Time 50 Minutes | Passive Time | Servings People |
When I need a quick dinner, I often turn to a breakfast recipe. This fritata is easy to make and packed with flavor. With the smoked salmon and dill, as well as the sautéed scallions and onions it’s the best combination of bagels and lox and your favorite omellete all in one. If you don’t have a large enough sautee pan to bake this in the oven, you can make it in a 9 by 13 pyrex dish instead! To round out the meal, serve this with a green salad and my easy crispy roasted herbed potatoes.
Ingredients
- 1 Onion diced
- 1 TBS Butter or olive oil
- 12 Eggs
- 1 Cup Milk or cream
- 4 ounces Goat cheese optional
- 1/2 pound Smoked salmon chopped
- 3 Scallions chopped, white and green parts
- 1/4 Cup Dill, fresh chopped
- 1 tsp Kosher salt
- 1/2 tsp black pepper
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Ingredients
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- Preheat the oven to 350 degrees F.
- Saute the onion and butter in a 10-inch oven-proof sautee pan over medium-low heat until translucent, about 5 minutes.
- In a large bowl, beat 10 whole eggs and 2 Egg whites.
- Add the milk, goat cheese (if using), 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.
- I sometimes like to bake a frittata in a 9 by 13 dish, instead of a sautee pan, and cut it into squares.
