Smoked Salmon Frittata
Think of frittatas as thick open-faced omelets topped with lots of goodies. This one is topped with Atlantic smoked salmon, red onions, capers, Vermont cheddar and chives and then served with a dollop of sour cream.
The main difference between omelets and frittatas is that omelets are traditionally only cooked on one side, filled with optional ingredients and rolled out of the pan. Frittatas, on the other hand, are usually thicker, cooked slowly on one side until mostly set, topped with ingredients and finished either in an oven or under a broiler/salamander to melt toppings and finish the cooking.
TOOL TIP:
This 8-inch nonstick sauté pan is perfect for cooking eggs, from fried and scrambled eggs to omelets and frittatas. For drama-free breakfast egg preparation, I tuck this pan away in my pots and pans drawer and reserve it for eggs only.
Toppings:
Toppings used are only limited by your imagination. Some of my favorites combinations include:
- broccoli, bacon and Swiss cheese
- roasted bell peppers, Prosciutto and Boursin cheese
- cooked lobster, asparagus and Spanish Manchego cheese
- country baked ham chunks with Gruyère cheese and grilled scallions
“Secret sauce” is so simple to make and is a terrific accompaniment to these frittatas and many other egg dishes.
Secret Sauce:
In 1998 when we bought the Hartstone Inn, I created a simple sauce to accompany many of my breakfast egg dishes. To build intrigue, Mary Jo came up with the name “Secret Sauce” one day and from that day forward the name stuck. People kept asking her about the sauce and guessing the ingredients. It became kind of a game with her and she would divulge one ingredient per visit to the Inn. In reality, it would take only 5 visits to ascertain the “whole recipe”.
- 1 cup sour cream
- 1/2 cup chunky tomato salsa (I made my own, but you can use store bought too)
- 2 Tablespoons chopped fresh cilantro
- 1/4 teaspoon Kosher salt
- pinch of freshly ground black pepper
My favorite “go-to” kitchen knife: the 7-inch Global Santoku G-80.
Smoked Salmon Frittata
Course: BreakfastDifficulty: Easy2
servings10
minutes10
minutesIngredients
6 large eggs
1/4 cup whole milk
1/4 teaspoon Kosher salt
2 Tablespoons unsalted butter
2 ounces Atlantic smoked salmon
1/4 cup grated sharp Vermont cheddar
2 Tablespoons finely chopped red onion
2 Tablespoons capers
freshly ground black pepper
2 Tablespoons chopped chives
2 Tablespoons sour cream
Directions
- These are individual open-faced frittatas. Crack the eggs in a medium-sized bowl. Whisk well. Add milk and salt, and mix.
- In an 8-inch nonstick sauté pan, melt 1 Tablespoon of butter over medium heat. Add half of the egg mixture and stir gently (as you would for scrambled eggs) until the eggs are about 3/4 firm. Stop stirring and let the eggs set up. Flip over and firm up the other side. Remove to a baking sheet lined with a silicone baking mat and cook the other half of the egg mixture in the same way.
- Spread one ounce of the smoked salmon over each frittata. Evenly sprinkle the cheese, red onion and capers and crack some black pepper on each frittata.
- Place the baking sheet under a salamander or broiler to melt the cheese and lightly brown the top of the frittatas. Sprinkle with the chives.
- Serve with a spoonful of sour cream.