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!
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.
Find it online: https://eatingenchanted.com/smoked-salmon-frittata/