You can freely substitute any vegetable or meat fillings to create your own unique breakfast entrée. I usually start by checking out the refrigerator to see what’s there. I found smoked salmon! Hence this dish.
Smoked Salmon Frittata
Serves 2 (can be up-sized for more servings – just remember to use a larger skillet)
1/2 C broccoli florets and stems chopped
1 – 2 T extra virgin olive oil
1/2 onion chopped (try it with different types of onion)
1/4 C sun-dried tomatoes packed firm
2 oz smoked salmon in small pieces
1 C liquid egg substitute
1/4 C cream (or half and half)
1/4 t marjoram
pinch of freshly ground black pepper
sour cream or yogurt
fresh chives or parsley
Saute the onion in some of the olive oil in an oven-proof 6″ skillet (for 2 servings) until it is just soft. Add the broccoli and continue cooking for a minute or so more. Add the sun-dried tomatoes. Saute a minute or so more adding more olive oil if needed. Add the smoked salmon and remove from the heat.
Preheat the broiler. In a bowl combine the egg substitute, water, cream, marjoram and pepper. Pour over the salmon and vegetables in the skillet. Cook over medium-low heat for about 7 minutes or until the bottom is set and the top is still slightly moist. Place the skillet 4 to 6 inches below the broiler and broil for a couple of minutes until the top is puffed and starting to brown.
To serve, top with a dollop of sour cream or yogurt and sprinkle with fresh chives or parsley. If you have made a large frittata, slice it into wedges. Serve immediately on warm plates.