Friday, March 7, 2008

Smoked Salmon and Cream Cheese Frittata

6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon sea salt
Freshly ground black pepper
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil

Position a rack in the center of the oven and preheat to 375 degrees F.
Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.


Rosie said...

This is such a lovely frittata and what great flavours and ingredients - yummy :D

Rosie x

Megan said...

Thanks rosie.

Peggy said...

I just found your blog today through Google, thank you for sharing your fantastic recipes! I love salmon and can't wait to try this, and I really appreciate that it is gluten-free :)