This frittata with Alderwood Smoked Salmon and fresh dill is a delightful blend of savory flavors, perfect for breakfast, brunch, or even a light dinner. The smoky richness of the salmon pairs beautifully with the freshness of dill, creating a dish that's both elegant and comforting. Simple to prepare and packed with protein, it's an excellent choice for a quick yet impressive meal. Feel free to swap out the smoked salmon with non-smoked salmon for a delicious variation.
INGREDIENTS:
1 tablespoon butter
1 medium onion, diced
12 extra-large eggs
1 cup heavy cream
4 ounces cream cheese, cubed or fresh goat cheese, crumbled
2 or 3 3.25 oz.cans Alderwood Smoked Salmon, drained *
6 scallions, chopped, white and tops
3 tablespoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fresh lemon zest
METHOD:
Preheat oven to 350°F.
In a 10-inch oven-proof skillet, sauté the onion and butter over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat the eggs. Add the heavy cream and beat well. Add cream cheese, smoked salmon, scallions, dill, salt, pepper, and lemon zest and stir to combine. Pour the mixture over the onions and place the skillet in the center rack of the oven.
Bake the frittata for about 50 minutes, until it begins to puff slightly and a knife inserted in the middle comes out clean.
Serve hot directly from the pan.
YIELD: 8 servings
*Our mild Smoked Steelhead Trout is also wonderful in this dish! Feel free to also use non-smoked salmon for a delicious variation.
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