To order ingredients or smoking accessories from our ordering menu, please enter the teepee below.
Smokey Salmon Frittata
Smokey Salmon Frittata
Author: Rasul Welch Youngstown, OH
Ingredients
- 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)
Instructions
- In a 10 inch saute pan over medium heat,
- saute the onions and garlic in olive oil until light brown,
- about 4-6 minutes. while the onions cook,
- beat the eggs and cream together.
- Spread the basil out on top of the the onions and add the eggs.
- Season the mixture, stir it, and gently shake the pan until the mixture turns opaque
- and begins to look lumpy.
- Stop stirring and cook until the mixture begins to set.
- Spread the salmon and pieces of goat cheese around the top evenly.
- Finish under a preheated broiler until the cheese and salmon begin to brown.
- Remove the finished frittata from heat and allow it to sit for 10 minutes.
- Cut like a pie and serve warm or at room temperature.
