Smoked Salmon Frittata with Goat Cheese and Chives

Breakfast, Cook, Dinner, Recipes

Smoked Salmon Frittata with Goat Cheese and Chives

In this recipe, delicate smoked fish, tangy goat cheese and oniony chives evoke the arrival of spring. The basis of a hearty weekend brunch, this dish works equally well for dinner, served with a big bowl of baby greens and a crisp white wine.

 

Smoked Salmon Frittata with Goat Cheese and Chives

 

1/2 lb. (250 g) hot-smoked salmon

10 eggs

1/4 cup (2 fl. oz./60 ml) milk

Salt and freshly ground pepper

4 oz. (125 g) fresh goat cheese, crumbled

1 bunch chives, chopped

1 Tbs. olive oil

 

Preheat an oven to 350°F (180°C).

 

Skin the salmon and break the flesh into bite-sized pieces. In a large bowl, whisk together the eggs, milk, 1/4 tsp. salt, and 1/4 tsp. pepper. Gently stir in the salmon, cheese and chives.

 

Heat the oil in a 12-inch (30-cm) ovenproof frying pan over medium-high heat. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 1 minute, then transfer to the oven and bake until the frittata is set in the center and slightly puffed up, 25 to 30 minutes. Let cool in the pan for 5 minutes before serving. Serves 6 to 8.

 

Williams-Sonoma One Pot of The Day Cookbook

 

Find more simple one-dish dinners in our cookbook
One Pot of the Day by Kate McMillan.

 

 

 

 

 

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