SMOKED SALMON FRITTATA
A delicious Pacific Northwest recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation.
Provided by DEBBIST
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 3.2 g, Cholesterol 327.1 mg, Fat 35.9 g, Fiber 0.4 g, Protein 17.3 g, SaturatedFat 12.6 g, Sodium 542.5 mg, Sugar 1.3 g
SMOKED SALMON AND RED PEPPER FRITTATA
Make and share this Smoked Salmon and Red Pepper Frittata recipe from Food.com.
Provided by Abby Girl
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Add red pepper and saute for about 5 minutes or until tender.
- Preheat broiler.
- In a medium bowl, whisk eggs and cream until frothy. Whisk in salmon, green onion and pepper. Pour into skillet over red pepper and cook over medium heat for about 6 minutes or until bottom of frittata is just golden, lifting the edges of frittata and tilting pan occasionally to allow uncooked egg to run underneath.
- Sprinkle with cheese and broil for 1 - 2 minutes or until top is puffy and golden. Slide on to serving platter and cut into wedges to serve.
- Season with salt to taste.
Nutrition Facts : Calories 232.4, Fat 16.2, SaturatedFat 5.2, Cholesterol 296, Sodium 429.6, Carbohydrate 3.2, Fiber 0.7, Sugar 1.7, Protein 17.6
SMOKED SALMON FRITTATA
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
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.
SMOKED SALMON & PEA FRITTATA
A great dish for the Spring, with the combination of smoked salmon and eggs giving this dish an interesting flavour.
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 423 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.15 milligram of sodium
SMOKED SALMON FRITTATA
Serve up a tasty smoked salmon frittata as a breakfast or brunch treat. We recommend our version be served hot.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
- Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.
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SMOKED SALMON FRITTATA - BAKER BY NATURE
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5/5 (2)Category BreakfastCuisine AmericanTotal Time 50 mins
- Preheat the oven to 400 degrees (F). Carefully crack eggs into a medium-large bowl; whisk eggs until well beaten and frothy; about 2 minutes by hand. Whisk in heavy cream, milk, scallions, dill, black pepper, and salt; mix well to combine; set aside. In a large ovenproof skillet, melt the butter over medium heat. Once it's completely melted add egg mixture to skillet. Quickly layer the red onion, cream cheese, smoked salmon, tomatoes, and capers on top of the eggs. Cook for 4 minutes over medium-heat without stirring or moving the eggs in any way. At this point carefully transfer the skillet to the oven.
- Bake until the top is golden brown and the frittata is set; about 35 minutes. Cool for 5 minutes, then cut and serve warm.
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