Songbird Smoked Salmon Frittata

Easy to make baked egg dish. We use smoked salmon & cream cheese, but other ingredients such as Italian sausage and gorgonzola or chorizo and cheddar would work well. Another suggestion would be to add fresh sorrel, cooked in butter & finished with cream.

6 large eggs
2 tablespoons heavy cream
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil
Any other vegetables may be added

Position a rack in the center of the oven and preheat to 375 degrees F.
Whisk the eggs, heavy cream, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.

Sauté any vegetables, heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
Serving suggestion: Crispy potatoes and mesclun salad

Recipe Summary:
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

Other recipes by Songbird Prairie B&B:
Bread Pudding In A Pumpkin Shell

Recipe Provided By:
Songbird Prairie B&B
Valparaiso, IN

Valparaiso Bed and Breakfast Inns