Christmas morning calls for a special breakfast, and this smoked salmon frittata fits the bill. I have had my eye on Ina’s recipe for ages, found in her “Barefoot Contessa Family Style”, but had never gotten around to making it before now. Both Larry and our friend George, our holiday house guest, gave it a thumbs up, so our brunch became a pleasant start to a happy Christmas.
Many thanks to the talented Ina Garten for her recipe, which I changed considerably to adapt to our lifestyle of a lowered fat and reduced sodium diet. I used less cheese, substituted whole milk for cream and reduced the amount of smoked salmon by half. There was no way I was going to add a teaspoon of salt to a recipe that included smoked fish and salty goat cheese. And I noticed that neither of the guys touched the salt shaker on the table.
Cleaning out the fridge before New Year’s, I found the remaining half package of smoked salmon. When Larry saw that, he said, “What about another frittata?” How could I say no? The goat cheese had been eaten, so I threw in some nutty Gruyere and enjoyed the balance of flavors.
I’m not one to spend a ton of time prepping and cooking when it comes to breakfast or brunch. People are hungry and I want to get the food on the table pronto. This was in the oven within 15 minutes – honest. I served the frittata with hot bread and fruit salad. Ina says this serves 8, but I think 6 servings is a more reasonable estimate.
Since several folks have emailed me for the recipe, I decided to do a quick post. All I have is the casual shot I took for myself, but you get the idea.
TIP: Remember that the skillet handle will be HOT when it comes out of the oven. (I have a scar that resembles a brand to prove this.) Wrap a pot holder around the handle once it has baked to protect both you and your guests.
- 1 tablespoon unsalted butter
- 3 scallions, chopped, white and light green portions only
- 12 large eggs
- 1 cup whole milk
- 4 ounces Scottish smoked salmon, roughly chopped
- 3 ounces either crumbled goat cheese or grated gruyere cheese
- 2 tablespoons fresh dill, roughly chopped
- ¼ teaspoon ground white pepper
- Preheat oven to 350 degrees.
- Melt the butter over medium heat in a 10-inch ovenproof skillet. Add the scallions and cook briefly for 3 minutes.
- Using a large bowl, whisk together the eggs and milk. Add the smoked salmon, cheese, dill and pepper. Stir together and then pour into the skillet over the scallions.
- Place the skillet in the center of the oven.
- Bake 40-45 minutes, until frittata turns golden brown on top and a knife inserts cleanly into the center of the frittata.
- Remove from oven, cut into wedges and serve immediately.