Smoked Salmon and Onion Frittata
Ronnie's Notes
This omelet-like dish is colorful, flavorful and fragrant; a good choice for brunch or Sunday breakfast. And it’s easier to make than an omelet.
Tips: Second Thoughts For a basic frittata, leave out the onion, salmon, and dill and follow the instructions above, adding the eggs when the butter looks foamy. You may also use other ingredients in a frittata: sautéed potatoes, cooked vegetables, crisped ham, bacon or sausage, and grated cheese are just a few examples.
Difficulty: Easy
Instructions
Preheat the oven to 350°F.
Mix the eggs and milk together.
Melt the butter over moderate heat in a large skillet.
When the butter looks foamy, add the onion and cook 4– or until onions have wilted and are just beginning to brown.
Add the smoked salmon and dill and cook another minute, stirring constantly.
Turn the heat to low.
Add the egg mixture.
When the eggs begin to set at the edges of the pan, stir the mixture gently with a fork, bringing hardened edges toward the center to allow uncooked egg portions to reach the heat at the bottom of the pan.
Continue cooking and occasionally stir the eggs in this way for 3–, then cook undisturbed for a few minutes more, until the eggs are set but still moist looking.