Smoked Salmon / Goat Cheese Frittata

Caramelized smoked salmon. Need I say more?

It's hard to write out this recipe, because I rarely make it the same way twice. I use whatever vegetables I have, I change the ratio of egg-to-other-stuff to suit my whims, and I adjust the cooking methods accordingly. To summarize:

Definitely include:

-Smoked salmon (today I used garlic-pepper smoked salmon)

-Goat cheese

-Dill

-Egg

Optionally include:

-Caramelized onions

-Non-caramelized onions

-Spinach

-Asparagus if it's in season

-Shredded potatoes

-Some number of egg whites in place of some of the eggs

It's hard to go wrong here.

The only hard part of making frittatas, for me, is remember that after a frying pan comes out of the oven, the handle is hot. I always use my oven mitt to take it out of the oven, but after that moment, I REPEATEDLY forget that the metal handle can't just be grabbed as if it had been used on the stove top. One day I will learn.

All layered up, ready to bake.

Baked and broiled, ready to EAT.

The Recipe, as prepared today:

5 eggs

1 tb milk

pinch salt and pepper

6 oz smoked salmon, chopped

4 oz goat cheese, crumbled

1 tb dill

1/2 onion, sliced

1/2 bunch spinach (and/or other vegetables; see above), chopped

Preheat the oven to 400 degrees.
Beat the eggs with the milk, salt, and pepper. Set aside.
Saute onions over medium-low heat for 20-30 minutes, stirring occasionally, until caramelized. (Use a frying pan that will be able to go into the oven - metal handle instead of rubber.)
Add spinach and stir until wilted.
Pour in the egg mixture.
Sprinkle with dill and goat cheese.
Turn off burner and move pan into a 400 degree oven for 20 minutes, until egg is set.
Turn the oven to broil and wait another 3-5 minutes, until top is browned.

The Verdict:

Overall grade: A+

Overall reason: Deliciously decadent and high in protein.

Time to prepare: 50 minutes (less if you don't caramelize the onions)

Husband quote: "YUM."

Comments

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