While many people think of frittata as an egg dish, I add savory smoked salmon, nutty gouda and plenty of herbs and scallions. It is simply delicious. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
0.25 ounces flat leaf parsley (1 small handful, leaves only)
0.25 ounces dill or fennel leaves (1 small handful, leaves only)
1 tablespoon olive oil
5 scallions, sliced on the bias
Directions
Preheat the oven to 550 degrees F.
Whisk the eggs and sour cream together. Do not overmix.
Stir in the smoked salmon, cheese, parsley and dill until evenly distributed.
Heat a well seasoned 8-inch cast-iron skillet until hot and add the olive oil and scallions. Fry until the onions are just wilted.
Turn down the heat to medium low and add the egg mixture.
When the egg starts to set on the bottom, scrape it up with a spatula. Repeat until the egg forms big curds, but there is still enough liquid egg left to flatten the top when the pan is shaken.
Smooth off the top and bake for 4-6 minutes or until there are no pools of liquid egg on top, and the frittata doesn’t jiggle when shaken.
Let the frittata rest for 5 minutes and then use a spatula or thin butter knife to separate the frittata from the edge of the pan. Shake the pan from side to side to free the bottom of the pan and invert onto a cutting board to slice.
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