Smoked Salmon Pea Frittata Recipes

Steps:

• Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
• Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
• Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
• Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.

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.

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
• Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes. Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs. Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, whisk eggs until well beaten and slightly frothy.
• Whisk in milk, chives and black pepper.
• Set aside.
• In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
• Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order).
• (Distribute evenly and attractively.).
• Cook for 3 minutes on the stovetop without stirring.
• Transfer to oven.
• Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).
• Let cool slightly before serving.