Saturday, November 3, 2007

Smoked Salmon Frittata

This is an amazing recipe and very full of flavor. This would be a show stopper at brunch! Also this would be delicious served room temperature at a picnic. Enjoy!

Smoked Salmon Frittata

1 medium onion, diced

1 tablespoon unsalted butter

12 extra-large eggs

1 cup heavy cream

4 ounces fresh goat cheese, such as Montrachet, crumbled

1/2 pound smoked salmon, chopped

3 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until golden and carmelized, about 15 minutes.
In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, chives, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

Recipe by: Ina Garten, from the Food Network

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