Smoked Salmon Frittata
Makes 6 to 8 servings
- 7 large eggs
- ¾ cup heavy whipping cream
- 2 large egg whites
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh thyme
- 2½ teaspoons coarse ground Dijon mustard
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cups (½- to ¾-inch) cubed unpeeled baby red potatoes
- ¾ cup finely chopped red onion
- ¾ cup sliced baby portobello mushrooms
- 1 (5-ounce) bag fresh baby spinach, chopped
- 4 ounces thinly sliced smoked salmon, cut into 1-inch pieces
- ½ cup cold cream cheese (about 4 ounces), cubed
- Garnish: ground black pepper, chopped fresh dill, fresh thyme leaves
- Preheat oven to 350°.
- In a large bowl, whisk together eggs, cream, egg whites, dill, thyme, mustard, garlic powder, salt, and pepper. Set aside.
- In a 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add potatoes; cover and cook, stirring occasionally, until potatoes are almost tender, 7 to 9 minutes. Add onion and mushrooms; cook, uncovered, stirring occasionally until softened, 3 to 4 minutes. Add spinach; cook until wilted, 1 to 2 minutes.
- Arrange half of salmon over vegetable mixture; drop half of cream cheese on top. Pour egg mixture over vegetable mixture; top with remaining half of salmon and remaining half of cream cheese. Cook on stove for 1 minute.
- Bake until egg mixture is set, 25 to 30 minutes. Let cool in pan for 5 minutes. Using a small knife or offset spatula, loosen edge of frittata from pan. Place a large plate over pan, and invert. Flip frittata right-side up onto a serving plate. Garnish with pepper, dill, and thyme, if desired.
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