Easier than scrambled eggs. Elegant enough for company.
A carb-friendly crustless quiche, this frittata is soft and custardy, not rubbery. You can whip it up in less time than it takes to make scrambled eggs and with no endless stirring on the stove that’s needed for fluffy scrambles.
Quick meal for a brunch that's low-carb.
This frittata is great for a crowd because it’s easy to make several at a time. Don’t have smoked salmon on hand? Substitute bacon. Need a vegetarian option, leave off meat and customize by substituting diced cooked veggies. This is great leftover for lunch the next day.
I usually bake one on Sunday and then my hubby has a slice for breakfast every weekday morning while I eat my Game Day Granola with fruit and goat yogurt.
Want another frittata option? Try our Friendly Ham & Swiss Frittata.
Smoked Salmon Frittata
Recipe Ingredients
5 eggs
1 c half & half
1 c whipping cream
1T fresh dill chopped preferred or ¾ t dried dill
8 oz smoked salmon (snipped into small pieces)
4 oz goat cheese or Boursin cheese
¼ c chopped green onions
¾ t salt
½ t pepper
½ t Old Bay
½ t nutmeg
Preparation Instructions
Preheat oven to 350 degrees.
1. Coat pie pan lightly with cold butter, olive oil or bacon drippings.
2. Crack eggs in a medium bowl and beat with a fork.
3. Add cream, half and half, nutmeg, salt, pepper and Old Bay. Mix with a fork again.
4. Put crumbled cheeses and salmon pieces spread evenly in the pie plate.
5. Sprinkle green onions and fresh dill over that.
6. Then pour egg mixture pour in pie plate.
7. Place in oven and cook for 40 minutes until just set, puffed and golden. (It will continue to cook slightly when it comes out of the oven.) It will also fall some before serving.
8. Cut in pie wedges and serve warm or at room temperature.
Great with fresh fruit or a salad dressed lightly with vinaigrette.
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