Smoked Salmon Frittata

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Smoked Salmon Frittata – One of the most versatile egg dishes around is the frittata. You can put almost anything in it, so they are a great way to use up leftovers, especially veggies. They are perfect for entertaining because frittatas taste great at room temperature and right out of the oven. The flavors of this frittata pay tribute to my favorite bagel toppings growing up. The red onion, smoked salmon and lemon zest marry well together to make one flavorful dish. It is made with whole eggs for a full spectrum of nutrients and protein. For a great brunch meal or breakfast for dinner, pair it with a green salad and fruit. I recently served this frittata at my friend's birthday brunch and it was a big hit. Try it at your next brunch, breakfast celebration or as breakfast for dinner. Enjoy! – whole eggs (preferably pasture raised and organic), wild smoked salmon (Nova Lox style, thinly sliced), red onion (thinly sliced), dry thyme (hand crushed), sea salt, Freshly ground black pepper, butter or ghee, zest of 1 lemon (preferably organic), , Heat a large oven proof pan or skillet over medium high heat. Add 1/2 tsp of the butter or vegan margarine and allow it to melt completely. When the butter just starts to brown, add the sliced red onion to the pan. Saute the onions with a pinch of salt and some freshly ground black pepper until soft and translucent. Remove the onions from the pan and set aside.
; Using a whisk or a large fork, beat the eggs until they are well combined. Set the same pan in which you sauteed the onions over medium high heat and add the other 1/2 tsp of butter or margarine. (I like to use butter when cooking eggs, because even this small amount adds a lot of great flavor to the dish.); Once the butter just begins to brown, add the eggs to the pan. Lower the heat to medium and season the eggs with salt, pepper and the thyme. ; When the edges of the eggs are set but the center is still runny, sprinkle the sliced smoked salmon over the top of the eggs. Then distribute the sauteed onions and lemon zest on top of the eggs and salmon. ; Continue cooking the frittata until it is cooked through. Approximately 5-7 minutes. Once set, remove the frittata from the heat and set your broiler to high. Carefully place the pan with the frittata in it on the rack in the oven just below the broiler. Allow the frittata to stay under the broiler with the door cracked until the frittata is puffed and browned slightly on the top. Approximately 5 minutes. (Watch the frittata so that it does not burn.); Once browned and puffed, carefully remove the pan from the oven and turn off the broiler. Gently loosen the frittata from the pan by running a silicon spatula around the edges of the frittata and carefully underneath the frittata without ripping it. ; Slide the frittata out of the pan onto a serving platter. Cut it into wedges with a pizza cutter or knife and serve or set aside until ready to serve. It is just as yummy at room temperature as it is hot. Enjoy!; ; – Be brave and try different combinations of vegetables and herbs  in your next frittata.  The cooking technique remains the same.  Saute the veggies and set them aside.  Partially cook and season the egg whites.  Add the sauteed veggies and herbs, let the frittata cook until set, then pop it under the broiler until puffed and browned.

Other recipes may tell you to bake your frittata. I prefer to broil it because it focuses the heat on the top of the frittata instead of continuing to cook it from the bottom.  Therefore, you will wind up with a very nicely puffed and browned frittata, in much less time, that is nicely cooked on both the top and bottom.

  – Breakfast & Brunch – Dinner – Lunch – Main Dish – American – Italian – Gluten Free – Lectin Free – Low Carb – Paleo – Pescatarian