Smokey Salmon Frittata
  • 1 cup coarsely chopped onion or shallot
  • 1 or 2 cloves garlic, diced
  • a dozen or so fresh basil leaves
  • six large eggs
  • ½ cup heavy cream
  • 1 cup smoked salmon slices
  • 4 oz chevrie (goat cheese)
  1. In a 10 inch saute pan over medium heat,
  2. saute the onions and garlic in olive oil until light brown,
  3. about 4-6 minutes. while the onions cook,
  4. beat the eggs and cream together.
  5. Spread the basil out on top of the the onions and add the eggs.
  6. Season the mixture, stir it, and gently shake the pan until the mixture turns opaque
  7. and begins to look lumpy.
  8. Stop stirring and cook until the mixture begins to set.
  9. Spread the salmon and pieces of goat cheese around the top evenly.
  10. Finish under a preheated broiler until the cheese and salmon begin to brown.
  11. Remove the finished frittata from heat and allow it to sit for 10 minutes.
  12. Cut like a pie and serve warm or at room temperature.
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