More smoked salmon! Back when I sent Grant to the store to get smoked salmon, he was confronted with too many choices, so bought one of each. My point is we had a lot of smoked salmon to use – this easy recipe was a great way to do that.
I also had goat cheese left over, so I combined the two into a delicious frittata – I love the way eggs allow you to use up whatever is in your fridge! Most frittata recipes call for 12 eggs, but I only had 5 … so mine was thinner than normal – honestly, who cares? Let’s just call it healthier.
The combination of salmon, goat cheese and green onions (and chives!) was lovely and we enjoyed wide wedges served with juicy peach slices.
Smoked Salmon and Goat Cheese Frittata
- 5 eggs, beaten with 1/4 c. milk or cream
- 4 oz. smoked salmon, pulled into pieces
- 3-4 oz. fresh goat cheese, crumbled
- 1 medium yellow onion, diced
- 3 scallions, chopped
- 1 T butter
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh chopped chives, for garnish
Preheat oven to 350. Heat large nonstick, oven-proof skillet over medium. Add butter. When sizzling, add onions and cook until translucent, 5 min.
In large bowl (that you perhaps have your eggs and cream in), mix in salt, pepper, salmon, goat cheese, green onions. Pour mixture over onions. Place pan in oven and bake until puffed and cooked through – 40-50 min.
You can serve directly from the pan, or slide the whole thing out and cut on a cutting board. Sprinkle slices with chopped chives.