Salmon and Dill Frittata
I love this salmon dill frittata recipe because not only does it make a great breakfast, but it makes for a quick, light dinner as well. What is a frittata exactly? I refer to it as an open faced omelet that is made on the stove at a lower heat and than transferred to oven for a few minutes more of baking. This recipe serves three light portions and pairs well with just about anything. At the inn, we especially like to serve this with Welton’s Favorite Lemon Basil sorbet, fresh bread that we bake daily and sausage, bacon or hash browns.
6 Large Eggs, 2 TB Milk, 1 TB Chopped Dill (prefer fresh), 1 Tsp. Salt and ground pepper to taste, 2 TB Chives (prefer fresh), 2 Oz. Cream Cheese, 2 Oz. Smoked Salmon and 2 Tsp. Virgin Olive Oil
Heat oven to 375 degrees.
Whisk egg, milk, dill, salt, pepper and chives together.
Break up cream cheese into small chunks and fold into egg mixture. Break up salmon and add to egg and cream cheese mixture.
Heat oil in 9″ oven proof skillet over med. to low heat. Pour egg mixture into skillet and stir lightly to separate fillings evenly. Cook until bottom is set, but NOT too brown. (about 2 min.)
Transfer skillet to the oven and bake until top is set (about 8 min).
Remove from oven, cover and set aside about 5 min. Invert Frittata onto a large plate and cut into wedges and serve.