Smoked Salmon Camembert Frittata Recipes

SMOKED SALMON FRITTATA

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 & CAMEMBERT FRITTATA

Steps:

• Preheat oven to 350°F
• Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish. Diagonally slice the trimmed asparagus.
• Arrange over the smoked salmon. Top with the sliced camembert.
• Whisk together the eggs and cream with salt and freshly ground pepper. Pour over the camembert.
• Bake for 30-35 minutes or until puffed and golden.
• Set aside for 5 minutes to cool slightly. Serve with baby salad leaves and crusty bread.

SMOKED SALMON FRITTATA

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.