Ingredients
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 12 extra-large eggs
- 1 cup heavy cream
- 4 ounces fresh goat cheese, such as Montrachet, crumbled
- 1/2 pound smoked salmon, chopped
- 3 scallions, chopped, white and light green parts
- 3 tablespoons chopped fresh dill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
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.
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By leigh.nadel_114...
Atlanta, GA
on November 22, 2011
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This was pretty tasty! I think the trick here is make sure you are using quality ingredients, especially for the smoked salmon and goat cheese. I did not saute the onion -- you can add fresh and it will cook with everything else. I also substituted low-fat milk for the cream, and added some sliced tomatoes on top. It only took 45 minutes in the oven.
By hbabs25_9781502
Central Florida
on August 06, 2011
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First off let me say I love Ina. I love almost everything I've ever made of hers. I didn't love this. To me it was just okay...maybe I don't like smoked salmon enough? It cooked up easily and looked very pretty but I just felt like it was missing something and it didn't reheat was well as I would have liked. Still, a nice change though.
By chrisp911
St. Louis, MO
on July 24, 2011
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This was so good and simple to make. I have never made a frittata before and I have no idea why! It was so easy and yielded such a delicious brunch. I am not a fan of scallions but wanted to add some color. I chopped asparagus in small pieces and used that instead. Also, after I plated my meal I shredded a little parmigiano reggiano on top (you can never have too much cheese. I can't wait to make it again!
Read all 46 reviews