SMOKED SALMON FRITTATA
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- 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 translucent, about 5 minutes.
- In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, 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.
SMOKED SALMON-ASPARAGUS FRITTATA
Breakfast for dinner? When it's easy to make, why not?! Be sure to pair with Chateau Ste. Michelle Riesling for the ultimate meal.
Provided by Chateau Ste Michelle
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
- Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
- Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
- Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
- Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 5.9 g, Cholesterol 239.4 mg, Fat 11.5 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 198.4 mg, Sugar 1.1 g
CREAMY SALMON, LEEK & POTATO TRAYBAKE
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
SMOKED SALMON, LEEK, AND DILL FRITTATA
Categories Egg Breakfast Brunch Broil Quick & Easy Lunch Cream Cheese Salmon Leek Dill Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings; can be doubled by using 2 skillets
Number Of Ingredients 6
Steps:
- Preheat broiler. Melt butter in medium nonstick ovenproof skillet over medium heat. Add leek; cover and cook until tender, about 4 minutes. Whisk eggs and dill in medium bowl to blend; stir in cream cheese. Pour eggs over leek; sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook until edges are set but center is still runny, about 4 minutes. Scatter salmon over frittata. Broil until frittata is puffed and golden, about 1 minute. Cut frittata into 4 wedges. Place 2 wedges on each plate and serve.
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- Preheat the grill to medium-high. Set a 20cm ovenproof frying pan over a medium heat and melt the knob of butter. Add the onion and cook for 5 minutes until beginning to soften. Meanwhile plunge the leeks into a pan of boiling salted water for 30 seconds to soften. Drain, then add to the pan of onions and cook for another couple of minutes. Remove to a bowl and set aside to cool slightly.
- Gently beat the eggs with some seasoning and most of the dill, then stir in the smoked salmon, onion and leeks. Heat the remaining butter in the same frying pan until foaming, then pour in the egg mixture. Stir well with a spatula, then leave to settle over a medium-low heat for 5 minutes. When it begins to set, put under the grill and cook for a couple of minutes until puffed and golden.
- Slide the frittata onto a chopping board, scatter with the remaining dill, then cut into wedges and serve with crusty bread.
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