Smoked Salmon And Cream Cheese Frittata Recipes

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SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

A delicious Pacific Northwest recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation.

Provided by DEBBIST

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h

Yield 4

Number Of Ingredients 9

4 tablespoons olive oil
¼ medium onion, chopped
salt and pepper to taste
4 ounces pepper smoked salmon
8 black olives, chopped
6 eggs
2 tablespoons milk
2 tablespoons heavy cream
½ (8 ounce) package cream cheese, cubed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
  • In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
  • Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 3.2 g, Cholesterol 327.1 mg, Fat 35.9 g, Fiber 0.4 g, Protein 17.3 g, SaturatedFat 12.6 g, Sodium 542.5 mg, Sugar 1.3 g

SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces fresh goat cheese, such as Montrachet, crumbled
1/2 pound smoked salmon, chopped
3 scallions, chopped, white and light green parts
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Saute the onion and butter in a 10-inch oven-proof omelet pan 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, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. 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.

SMOKED-SALMON AND CREAM CHEESE FRITTATA



Smoked-Salmon and Cream Cheese Frittata image

Categories     Dairy     Egg     Fish     Breakfast     Brunch     Broil     Quick & Easy     Lunch     Cream Cheese     Salmon     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese,cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
Accompaniment: thinly sliced red or sweet onion

Steps:

  • Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
  • Preheat broiler.
  • Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
  • Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
  • Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

SMOKED SALMON, LEEK, AND DILL FRITTATA



Smoked Salmon, Leek, and Dill Frittata image

Categories     Egg     Breakfast     Brunch     Broil     Quick & Easy     Lunch     Cream Cheese     Salmon     Leek     Dill     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings; can be doubled by using 2 skillets

Number Of Ingredients 6

1 tablespoon butter
1 medium leek (white and pale green parts only), thinly sliced
4 large eggs
1 tablespoon chopped fresh dill
1 ounce cream cheese, cut into pea-size pieces
2 ounces thinly sliced smoked salmon or lox, cut into thin strips

Steps:

  • Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.

SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

Serve up a tasty smoked salmon frittata as a breakfast or brunch treat. We recommend our version be served hot.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

12 large eggs, beaten
1 cup heavy cream
4 ounces goat cheese, crumbled
1/2 pound smoked salmon, chopped
3 scallions, sliced 1/8 inch thick, white and light-green parts only
3 tablespoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1 red onion, finely diced

Steps:

  • Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
  • Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.

SMOKED SALMON AND CREAM CHEESE FRITTATA



Smoked Salmon and Cream Cheese Frittata image

Make and share this Smoked Salmon and Cream Cheese Frittata recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 26m

Yield 3-4 serving(s)

Number Of Ingredients 9

8 large eggs
1/2 cup full-fat milk or 1/2 cup half-and-half cream
1/4 cup finely chopped green onions or 1/4 cup chives
1 pinch dried basil (can use 1/4 cup chopped fresh basil)
salt and black pepper
3 tablespoons butter or 3 tablespoons oil
2 -3 ounces cream cheese, cut into small cubes
3 -4 ounces thinly sliced smoked salmon
red onion, thinly sliced

Steps:

  • In a bowl whisk together eggs, milk, onions, basil, salt and pepper.
  • Preheat broiler.
  • Heat butter or oil in a 12-inch oven-proof skillet over medium heat until hot.
  • Pour egg mixture into skillet and scatter cream cheese cubes over top.
  • Cook, lifting up cooked eggs around edges using a spatula to let the raw egg flow underneath until the frittata is set on bottom, and egg is almost set but still moist on top (about 3 minutes).
  • Remove from heat.
  • Sprinkle salmon all over frittata, then press lightly, the shake skillet to allow salmon to settle into the top.
  • Broil about 6 inches from heat for 1 - 1-1/2 minutes, or until set, slightly puffed and golden in spots.
  • Cool 5 minutes, then loosen edge with spatula, and slide onto a large plate.
  • Cut into wedges and serve warm or at room temperature.

Nutrition Facts : Calories 426, Fat 34, SaturatedFat 16.6, Cholesterol 626.3, Sodium 577.6, Carbohydrate 4, Fiber 0.2, Sugar 3.4, Protein 25.3

NOVA SCOTIA LOX (SMOKED SALMON) & CREAM CHEESE FRITTATA



Nova Scotia Lox (Smoked Salmon) & Cream Cheese Frittata image

This is a quick and easy brunch item to serve in a jiffy. While most of this dish cooks quickly on the stove, for the last few minutes the skillet goes into the oven to brown. Serve with mini or regular bagels, crispy potatoes &/or mezclun salad. Since lox and eggs have a tendency to leave your guests a little parched, serve with a nice fuity or dry champagne. This recipe was originally found on Television Food Network, 2002 courtesy of the Food Network Kitchens but it has been tweaked here and there, several times.

Provided by Manami

Categories     Breakfast

Time 28m

Yield 8-10 serving(s)

Number Of Ingredients 16

10 eggs
1 small onion, chopped fine
2 garlic cloves, chopped fine
2 tablespoons butter, unsalted
2 tablespoons extra virgin olive oil
4 ounces nova scotia lox, chopped
1/4 cup sour cream
2 tablespoons milk
4 ounces cream cheese, softened
2 tablespoons chopped chives
1 tablespoon chopped fresh dill
fresh coarse ground black pepper, to taste
1 teaspoon salt, to taste (optional)
1/2 teaspoon red pepper flakes (optional)
2 teaspoons hot sauce (optional)
fresh parsley leaves, garnish

Steps:

  • Preheat oven to 375F and position a rack in the center of oven.
  • Heat cast iron skillet(large)or large non-stick skillet over medium-low heat.
  • Heat the butter & oil combination.
  • Turn down the heat to low to low heat.
  • Add onions and garlic and saute for 3 minutes.
  • In a large mixing bowl whisk the eggs & add all ingredients except for Nova Scotia Lox & cream cheese.
  • Using two spoons or your fingers, separate the cream cheese into small clumps.
  • Fold the cream cheese & Nova into the egg mixture.
  • Turn the heat on stove to 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 top is set, about 8 minutes, until it puffs up and browns nicely.
  • Remove from oven, cover, and set aside for 5 minutes.
  • Invert the frittata onto a nice platter - garnish with parsley.
  • Cut into wedges and serve warm or at room temperature.

Nutrition Facts : Calories 236.1, Fat 19.7, SaturatedFat 8.5, Cholesterol 294.6, Sodium 439.6, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 12.1

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