Smoked Salmon And Cream Cheese Frittata Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
• In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
• In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
• Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

Steps:

• Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
• Preheat broiler.
• Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
• Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
• Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Steps:

• Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.

Steps:

• Preheat oven to 375F and position a rack in the center of oven.
• Heat cast iron skillet(large)or large non-stick skillet over medium-low heat.
• Heat the butter & oil combination.
• Turn down the heat to low to low heat.
• Add onions and garlic and saute for 3 minutes.
• In a large mixing bowl whisk the eggs & add all ingredients except for Nova Scotia Lox & cream cheese.
• Using two spoons or your fingers, separate the cream cheese into small clumps.
• Fold the cream cheese & Nova into the egg mixture.
• Turn the heat on stove to 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 top is set, about 8 minutes, until it puffs up and browns nicely.
• Remove from oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a nice platter - garnish with parsley.
• Cut into wedges and serve warm or at room temperature.

Steps:

• Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
• Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
• Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
• Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.

Steps:

• In a bowl whisk together eggs, milk, onions, basil, salt and pepper.
• Preheat broiler.
• Heat butter or oil in a 12-inch oven-proof skillet over medium heat until hot.
• Pour egg mixture into skillet and scatter cream cheese cubes over top.
• Cook, lifting up cooked eggs around edges using a spatula to let the raw egg flow underneath until the frittata is set on bottom, and egg is almost set but still moist on top (about 3 minutes).
• Remove from heat.
• Sprinkle salmon all over frittata, then press lightly, the shake skillet to allow salmon to settle into the top.
• Broil about 6 inches from heat for 1 - 1-1/2 minutes, or until set, slightly puffed and golden in spots.
• Cool 5 minutes, then loosen edge with spatula, and slide onto a large plate.
• Cut into wedges and serve warm or at room temperature.