Smoked Salmon and Cream Cheese Frittata

Name: Smoked Salmon and Cream Cheese Frittata
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 3-4 serving(s)
Ingredients: 8 large eggs; 1/2 cup full-fat milk or 1/2 cup half-and-half cream; 1/4 cup finely chopped green onions or 1/4 cup chives; 1 pinch dried basil (can use 1/4 cup chopped fresh basil); salt and black pepper; 3 tablespoons butter or 3 tablespoons oil; 2 -3 ounces cream cheese, cut into small cubes; 3 -4 ounces thinly sliced smoked salmon; red onion, thinly sliced

Submitted by Kittencalrecipezazz

"This has to be the ultimate brunch! Serve sliced red onions and warm buns."

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photo by PaulaG

Ready In:: 26mins
Ingredients:: 9
Serves:: 3-4

ingredients

8 large eggs
¹⁄₂ cup full-fat milk or 1/2 cup half-and-half cream
¹⁄₄ cup finely chopped green onions or 1/4 cup chives
1 pinch dried basil (can use 1/4 cup chopped fresh basil)
salt and black pepper
3 tablespoons butter or 3 tablespoons oil
2 -3 ounces cream cheese, cut into small cubes
3 -4 ounces thinly sliced smoked salmon
red onion, thinly sliced

directions

In a bowl whisk together eggs, milk, onions, basil, salt and pepper.
Preheat broiler.
Heat butter or oil in a 12-inch oven-proof skillet over medium heat until hot.
Pour egg mixture into skillet and scatter cream cheese cubes over top.
Cook, lifting up cooked eggs around edges using a spatula to let the raw egg flow underneath until the frittata is set on bottom, and egg is almost set but still moist on top (about 3 minutes).
Remove from heat.
Sprinkle salmon all over frittata, then press lightly, the shake skillet to allow salmon to settle into the top.
Broil about 6 inches from heat for 1 - 1-1/2 minutes, or until set, slightly puffed and golden in spots.
Cool 5 minutes, then loosen edge with spatula, and slide onto a large plate.
Cut into wedges and serve warm or at room temperature.

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Reviews

I made this using fresh basil, otherwise, exactly as is. This is the spitting image of a recipe I've made before from Gourmet magazine, September 2003 issue. Thanks, Kittencal! Made in memory of Kitten's husband, John.

mersaydees
Ultimate is right! I am so proud to serve this dish-everyone raves! First time, I used skim milk and low fat cream cheese and it came out great. Topped w/ red onions and capers, and served w/ a green salad. I took liberties when cooking a second time by using dill and fresh Texas chevre w/ chives. And, to make it easy, since I was cooking for a crowd, I melted the butter, divided it and the rest of ingredients into 2 baking pans, and baked at 350F-almost 50 minutes (used baking pans so they would both fit in my oven). Both were DELICIOUS! Thank you so much, Kitten, for another fabulous recipe; you always make me look like a star!!! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.

Mrs.Jack
We had this for dinner tonight, it was quite good. The fritatta cooked/baked up beautifully: the instructions & timing was perfect - very quick and very easy. I think next time I'll add a little more cream cheese, and a few capers. I'll definitely make it again.

TigerJo
I used egg substitute that had the equivalent of 4 eggs for DH and I. I used low-fat milk and added a couple of tablespoons of powdered milk for added richness. The red onions were wilted in a dry skillet before serving. Delicious!

PaulaG

Tweaks

I used egg substitute that had the equivalent of 4 eggs for DH and I. I used low-fat milk and added a couple of tablespoons of powdered milk for added richness. The red onions were wilted in a dry skillet before serving. Delicious!

PaulaG