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Gallery Smoked Salmon Frittata Credit: Luca Trovato Recipe Summary Servings: 12
Ingredients Ingredient Checklist 12 large eggs, beaten 1 cup heavy cream 4 ounces goat cheese, crumbled 1/2 pound smoked salmon, chopped 3 scallions, sliced 1/8 inch thick, white and light-green parts only 3 tablespoons chopped fresh dill 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon unsalted butter 1 red onion, finely diced
Gallery Smoked Salmon Frittata Credit: Luca Trovato
Recipe Summary Servings: 12
Gallery
Smoked Salmon Frittata Credit: Luca Trovato
Smoked Salmon Frittata
Credit: Luca Trovato
Smoked Salmon Frittata
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 12 large eggs, beaten 1 cup heavy cream 4 ounces goat cheese, crumbled 1/2 pound smoked salmon, chopped 3 scallions, sliced 1/8 inch thick, white and light-green parts only 3 tablespoons chopped fresh dill 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon unsalted butter 1 red onion, finely diced
Directions
Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.
Reviews (6)
Add Rating & Review 101 Ratings 5 star values: 15 4 star values: 19 3 star values: 45 2 star values: 20 1 star values: 2
Reviews (6)
Add Rating & Review 101 Ratings 5 star values: 15 4 star values: 19 3 star values: 45 2 star values: 20 1 star values: 2
Add Rating & Review
101 Ratings 5 star values: 15 4 star values: 19 3 star values: 45 2 star values: 20 1 star values: 2
101 Ratings 5 star values: 15 4 star values: 19 3 star values: 45 2 star values: 20 1 star values: 2
101 Ratings 5 star values: 15 4 star values: 19 3 star values: 45 2 star values: 20 1 star values: 2
5 star values: 15 4 star values: 19 3 star values: 45 2 star values: 20 1 star values: 2
Martha Stewart Member Rating: 5 stars 08/28/2019 I wanted to try this but it was just me, as my husband was out of town. To avoid massive amounts of leftovers, I decided to try my hat at quartering the recipe. It came out perfectly! I cooked it in a 8" skillet, cut cooktop time to 5 minutes, and oven time to 10 minutes. It set perfectly in my oven. Obviously you may need watch or adjust slightly to account for variation in ovens. But my first try worked perfectly. I just quartered all ingredient amounts (3 eggs, 2 oz salmon, 4 tbsp of heavy cream, 1/4 red onion, etc.). Getting the cooking correct is just the hard part and just required some watching and trial&error. I can't wait to make this in the big batch for guests! Martha Stewart Member Rating: 5 stars 04/27/2018 MINOUCHKA I made this many times, and it was easy and delish. YUM! Martha Stewart Member Rating: 5 stars 12/30/2017 Loved this both hot and cold. Martha Stewart Member Rating: 5 stars 04/09/2012 I had this at a friend's once and tracked the recipe down to make it for my own brunch with friends. It was just as amazing the second time around. The only adjustment I would make is with the salt - 1 tsp is far too much, especially with the saltiness of the smoked salmon. Next time I will either reduce by half or won't add it at all. Martha Stewart Member Rating: Unrated 11/08/2011 Is the smoked salmon used in this recipe the same kind of smoked salmon you put on top of a bagel? Martha Stewart Member Rating: Unrated 01/05/2009 I loved this recipe and it was well received by my very picky family.-EdenMartha Stewart Member
Rating: 5 stars 08/28/2019
I wanted to try this but it was just me, as my husband was out of town. To avoid massive amounts of leftovers, I decided to try my hat at quartering the recipe. It came out perfectly! I cooked it in a 8" skillet, cut cooktop time to 5 minutes, and oven time to 10 minutes. It set perfectly in my oven. Obviously you may need watch or adjust slightly to account for variation in ovens. But my first try worked perfectly. I just quartered all ingredient amounts (3 eggs, 2 oz salmon, 4 tbsp of heavy cream, 1/4 red onion, etc.). Getting the cooking correct is just the hard part and just required some watching and trial&error. I can’t wait to make this in the big batch for guests!
Rating: 5 stars
Rating: 5 stars 04/27/2018
MINOUCHKA I made this many times, and it was easy and delish. YUM!
Rating: 5 stars 12/30/2017
Loved this both hot and cold.
Rating: 5 stars 04/09/2012
I had this at a friend’s once and tracked the recipe down to make it for my own brunch with friends. It was just as amazing the second time around. The only adjustment I would make is with the salt - 1 tsp is far too much, especially with the saltiness of the smoked salmon. Next time I will either reduce by half or won’t add it at all.
Rating: Unrated 11/08/2011
Is the smoked salmon used in this recipe the same kind of smoked salmon you put on top of a bagel?
Rating: Unrated
Rating: Unrated 01/05/2009
I loved this recipe and it was well received by my very picky family.-Eden
All Reviews for Smoked Salmon Frittata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Smoked Salmon Frittata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
