Smoked Salmon Frittata with Goat Cheese and Chives
Fold your favorite seasonal ingredients into fluffy eggs for a meal in a skillet. Here, delicate smoked fish is combined with tangy goat cheese and fresh, oniony chives. Serve with a big bowl of baby greens for a simple yet satisfying supper.
- 1/2 lb. (250 g) hot-smoked salmon
- 10 eggs
- 1/4 cup (2 fl. oz./60 ml) milk
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 oz. (125 g) fresh goat cheese, crumbled
- 1 bunch chives, chopped
- 1 Tbs. olive oil
Preheat an oven to 350°F (180°C).
Skin the salmon and break the flesh into bite-size pieces. In a large bowl, whisk together the eggs, milk, salt and pepper. Gently stir in the salmon, cheese and chives.
In a large ovenproof fry pan over medium-high heat, warm the olive oil. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 1 minute, then transfer the pan to the oven and cook until the frittata is set in the center and slightly puffed up, 25 to 30 minutes. Let cool in the pan for 5 minutes before serving. Serves 8 to 10.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).