From Eagranie Yuh | Images by Debbra Mikaelsen
Frittata is a marvellous dish, equally appropriate for lazy weeknight dinners or leisurely weekend brunches. Its versatility makes it an excellent way to highlight top-notch ingredients or to repurpose leftovers: A slice of frittata with a side salad and you’re golden.
Smoked salmon is quite salty, so there’s a minimal amount of salt in this recipe.
- 8 eggs
- 1/3 cup cream
- 1/8 tsp pepper
- pinch of salt
- 1 tsp unsalted butter
- ½ red onion, diced
- 4 green onions, chopped
- 60g smoked salmon, cut into ribbons
- 50g soft goat cheese
Preheat the oven to 350ºF.
In a medium bowl, combine the eggs, cream, pepper, and a wee pinch of salt. (The salt helps break down the bonds in the egg whites, creating a more uniform beaten egg mixture.) Mix with a fork, being careful not to incorporate too much air.
Heat a 25cm cast-iron skillet over medium-low heat. Add the butter and red onion, and sauté for 3–5 minutes, until the onions are tender. Add the green onions, and stir. Pour in the egg mixture, and let sit in the pan for 5–7 minutes, until it begins to pull away from the sides. Meanwhile, poke the smoked salmon and goat cheese into the eggs. Season with pepper.
Bake for 13–15 minutes until the top is set and the middle of the frittata just jiggles when you move the pan. Remove from the oven and let cool for 5 minutes before serving.