Since coming up with a fool-proof method of making a perfect frittata, I’ve been turning to them more and more as a convenient one-pan-meal. While many people think of frittata as an egg dish, I like making them with lots of vegetables and proteins with just enough egg to hold things together.
That’s why they work great as an omelette for breakfast, a sandwich for lunch, or as a quick bite to accompany a glass of wine after a long day in the office. The best part is that you can use a combination of pretty much whatever you have in your fridge to make them. This time around I went with savory smoked salmon, nutty gouda and plenty of herbs and scallions.
One bunch of scallions may sound like a lot, but they shrink considerably after being sauteed, and they lend a marvelous sweetness to the frittata. Because there is a lot of salmon in here relative to the eggs, be sure to use one that isn’t too salty.
If you end up with leftovers, this makes for a delicious sandwich along with some lettuce and very thinly sliced lemons.
Spring Onion Salmon Frittata
- 6 large eggs (about 1 1/4 cups eggs)
- 2 tablespoons sour cream
- 4.5 ounces smoked salmon
- 2.8 ounces gouda, shredded
- 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
- 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.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.