Spring Onion & Smoked Salmon Frittata
This delightful frittata combines the rich flavors of smoked salmon and creamy cheese, elevated by the subtle freshness of chives. With a tender and fluffy texture, each bite is a harmonious blend of savory goodness. Serve this dish for breakfast, brunch, or any meal of the day to impress your friends and family with your culinary skills.
— Constant Cookbook
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
Instructions
- 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.
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