Smoked Salmon Pea Frittata Recipes

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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 & PEA FRITTATA



Smoked salmon & pea frittata image

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

500g new potatoes
200g pack smoked salmon
8 large eggs
2 tbsp chopped dill
100g frozen petits pois

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



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

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

8 large eggs
2/3 cup milk
2 tablespoons chives, finely chopped
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil or 2 tablespoons butter
1 cup red onion, thinly sliced
4 ounces cream cheese, cut into 1/2 ",cubes
4 ounces smoked salmon, cut into large strips
2 -3 fresh tomatoes, cut into slices

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



Smoked Salmon-Spring Pea Frittata image

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

1 tablespoon olive oil
1 1/2 cups 1/8-inch-thick sliced onions
1/4 cup 1-percent milk
1/2 teaspoon kosher salt
10 large eggs
1 cup fresh, frozen or canned cooked peas
Pinch ground black pepper
4 ounces smoked salmon, torn into 2-inch pieces
2 teaspoons chopped fresh flat-leaf parsley

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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