Smoked Salmon Frittata


Smoked Salmon Frittata

The French have their omelets but the Italians have Frittata. The ingredients are basically the same but the preparation method varies. A frittata is cooked open face over low heat until it is nearly set. Then it is placed under the broiler for the final cooking. None of that folding over an omelet requires.

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

Optional Toppings
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.

~ Don

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