Brunch. Chicago is definitely a city that loves brunching. In fact, my family looks forward to brunch every weekend. Recently, we had friends over for brunch and I served this Smoked Salmon Frittata. Using smoked salmon I brought home from my trip to Alaska last month, this dish was the star of the meal. Studded with creamy goat cheese, fresh dill, scallions and chunks of smoked salmon, this frittata is perfect for breakfast, brunch, lunch and/or dinner!
I have quite a stash of Alaskan smoked salmon and finding ways to enjoy isn’t so hard. I love it just on a piece of (gluten-free) toast, a schmear of cream cheese and a sprinkling of minced red onion and capers.
But with this recipe, suddenly a typical brunch was elevated to something more special and delicious. This is worthy of guests and easy to make. If you have a cast iron skillet, you can sauté the onions and garlic then transfer the egg mixture into it, then bake right in the same pan. I opted to bake in a pie plate for a nicer presentation… but it’s delicious either way.
recipe adapted from Ina Garten
1 small onion, diced
2 cloves garlic, minced
1 tablespoon unsalted butter
6 extra-large eggs
1/2 cup heavy cream
2 ounces fresh goat cheese, such as Montrachet, crumbled
1/4 pound smoked salmon, chopped
1 scallions, chopped, white and light green parts
1 tablespoons chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tomato, finely diced
Preheat the oven to 350 degrees F. Grease a pie plate and set on top of a baking sheet; set aside.
Saute the onion, garlic and butter in a 10-inch skillet 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, pepper, and onion/garlic mixture combine. Pour the mixture into the greased pie plate.
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 and garnish with diced tomatoes.