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Fresh From The Sea

Smoked Salmon Frittata recipe

Rick Oruch - Monday, April 06, 2020
Frittata with Smoked Salmon and Dill

1 Onion diced
1 tablespoon Butter or olive oil
12 Eggs
1 cup Milk or cream
4 oz Goat cheese optional
1/2 lb Smoked salmon chopped
3 Scallions chopped, white and green parts
1/4 cup Dill, fresh chopped
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F.
Saute the onion and butter in a 10-inch oven-proof sautee pan over medium-low heat until translucent, about 5 minutes.
In a large bowl, beat 10 whole eggs and 2 Egg whites.
Add the milk, goat cheese (if using), 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.
I sometimes like to bake a frittata in a 9 by 13 dish, instead of a sautee pan, and cut it into squares.

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