Brunch. Chicago is definitely a city that loves brunching. In fact, my family looks forward to brunch every weekend. Recently, we had friends over for brunch and I served this Smoked Salmon Frittata. Using smoked salmon I brought home from my trip to Alaska last month, this dish was the star of the meal. Studded with creamy goat cheese, fresh dill, scallions and chunks of smoked salmon, this frittata is perfect for breakfast, brunch, lunch and/or dinner!
I have quite a stash of Alaskan smoked salmon and finding ways to enjoy isn’t so hard. I love it just on a piece of (gluten free) toast, a schmear of cream cheese and a sprinkling of minced red onion and capers. In an effort to try something a bit different, I used some Alaskan smoked salmon in a savory frittata. Suddenly a typical brunch is elevated to something more special and delicious. This is worthy of guests and easy to make. If you have a cast iron skillet, you can sauté the onions and garlic then transfer the egg mixture into it, then bake right in the same pan. I opted to bake in a pie plate for a nicer presentation… but its delicious either way.
As part of the Foodbuzz Tastemaker Program, I received some generous help to create this dish! The wonderful folks of OXO provided me with a great package of their products that I used. They sent me their OXO Egg Beater, two POP Containers, a 2 Cup Angled Measuring Cup, a Food Scale with Pull-Out Display, A Batter Bowl and a Fine Zester/Grater to play with.
In making this recipe, the OXO Egg Beater made it easy to whisk the eggs and quickly too! The measuring cup with clearly marked measurements from all sides and the batter bowl were the perfect tools to combine everything. I used the scale to measure out my smoked salmon as well. Thank you OXO for these great tools to make job in the kitchen so much easier!
recipe adapted from Ina Garten
1 small onion, diced
2 cloves garlic, minced
1 tablespoon unsalted butter
6 extra-large eggs
1/2 cup heavy cream
2 ounces fresh goat cheese, such as Montrachet, crumbled
1/4 pound smoked salmon, chopped
1 scallions, chopped, white and light green parts
1 tablespoons chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tomato, finely diced
Saute the onion, garlic and butter in a 10-inch skillet over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, pepper, and onion/garlic mixture combine. Pour the mixture into the greased pie plate.
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 and garnish with diced tomatoes.
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