SMOKED SALMON FRITTATA
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
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 & PEA FRITTATA
A great dish for the Spring, with the combination of smoked salmon and eggs giving this dish an interesting flavour.
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 5
Steps:
- Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
- Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
- Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
- Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.
Nutrition Facts : Calories 423 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.15 milligram of sodium
SMOKED SALMON, LEEK, AND DILL FRITTATA
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
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
Make and share this Smoked Salmon Frittata recipe from Food.com.
Provided by mermaidmagic
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a medium bowl, whisk eggs until well beaten and slightly frothy.
- Whisk in milk, chives and black pepper.
- Set aside.
- In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
- Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order).
- (Distribute evenly and attractively.).
- Cook for 3 minutes on the stovetop without stirring.
- Transfer to oven.
- Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).
- Let cool slightly before serving.
SMOKED SALMON-SPRING PEA FRITTATA
If you're looking to feed your noggin, whip up this frittata for breakfast. Jump-start your day with eggs to improve concentration and attention, while the omega-3 fatty acids in salmon boost brain development and function. Frittatas keep well overnight, so save leftovers and enjoy this delicious dish whenever you please.
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes. Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs. Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.
Nutrition Facts : Calories 197 calorie, Fat 11.7 grams, SaturatedFat 3.2 grams, Cholesterol 315 milligrams, Sodium 699 milligrams, Carbohydrate 6.8 grams, Fiber 1.6 grams, Protein 16.1 grams, Sugar 3.8 grams
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