A perfect brunch dish, these smoked salmon frittatas are as impressive as they are tasty. https://www.pacificseafood.com/recipes/smoked-salmon-sweet-potato-frittata Frittatas aren’t just for brunch; super-sophisticated versions like this one make excellent light dinners, too. Preheat the oven to 200°C (180°C fan) mark 6. Drain thoroughly. Preheat oven to 400 degrees. This smoked salmon frittata is so simple to make, I decided to make a video to showcase just how easy this is to throw together. 3 ounces smoked salmon, chopped 2 ½ ounces 1/3-less-fat cream cheese, cut into small pieces .13 teaspoon salt In a large bowl, whisk together the eggs, milk, salt and pepper. The inspiration hit me at random, actually. Whisk in milk, chives and black pepper. Melt butter in a 10-inch nonstick skillet over medium heat. If you’re wondering if the crave-worthy lox bagel inspired this frittata, the answer is a resounding hell yes. First, preheat oven to 350ºF and generously spray a nonstick muffin tin with coconut oil cooking spray. Especially one that is brimming with burst tomatoes, briny capers, zippy red onions, and refreshing dill. A classic frittata with Wild Alaska Smoked Sockeye Salmon, house-roasted shallots and tomatoes topped with Parmesan cheese, a chive cream drizzle and fresh herbs. Add red onion; saute until translucent, about 5 minutes. Preheat an oven to 350°F (180°C). If you can’t find lightly smoked salmon fillets, use regular ones instead, and replace 1/4 teaspoon of the salt with smoked fine sea salt, sprinkling it over the salmon fillet before using. Step 1: Prep Muffin Tin + Preheat Oven. Served with ciabatta toast. Add egg mixture to skillet, and then quickly arrange onion, cream cheese, smoked salmon and tomatoes on top of eggs, distributing evenly. Heat oven to 350 degrees. Bake until the top is golden brown and the frittata is set, about 30 minutes. Put the potatoes into a pan of boiling water and cook for 10-12min until just tender. In a medium bowl, whisk eggs until well beaten and slightly frothy. Make sure you spray every nook and cranny. Cook for 3 minutes on the stovetop without stirring, then transfer to oven. Preheat oven to 325°. You need about 2 minutes of prep and about 25 minutes in the oven to create this seriously mouthwatering breakfast (or anytime of the day) meal. There’s no bad time for a fluffy smoked salmon frittata. How to Make Smoked Salmon Breakfast Frittatas. Bake and serve in mini ramekins with a side of fresh fruit and juice. Skin the salmon and break the flesh into bite-size pieces. https://www.washingtonpost.com/recipes/smoked-salmon-frittata/16930 DIRECTIONS. With burst tomatoes, briny capers, zippy red onions, and refreshing dill the potatoes into pan... Fresh fruit and juice a large bowl, whisk together the eggs, milk, salt pepper., whisk together the eggs, milk, salt and pepper a nonstick Tin! 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