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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Saturday Night, Sunday Breakfast

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Smoked Salmon Frittata (02:47)

Total:: 1 hr 5 min
Prep:: 10 min
Cook:: 55 min

Yield:: 8 servings

Level:: Easy

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

Watch how to make this recipe.

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.

My Private Notes

Name: Smoked Salmon Frittata
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings
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