Baked Frittata with Smoked Salmon
Yield: 8 to 10 servings
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Ingredients:
12 large eggs, beaten
1 pkg smoked salmon (I prefer Scottish smoked salmon)
½ cup shredded mozzarella cheese (other good options are gruyere, aged gouda, or plant-based mozzarella)
½ cup diced shallots
¼ cup drained capers
1 cup vegetables (good options include cooked asparagus, canned artichokes drained, jarred roasted red pepper)
1 TBSP dried or fresh dill and/or minced chives
¼ tsp each salt and pepper (remember the smoked salmon will have a good bit of sodium)
Directions:
1. Preheat oven to 375 degrees.
2. Spray 9x11 baking dish generously with cooking spray.
3. Put vegetables and shallots in the dish.
4. Spread the shredded cheese evenly over the vegetables.
5. Separate the smoked salmon into 1-2 inch segments, then spread over the vegetables and cheese.
6. Cover with the beaten eggs.
7. Spread capers and herbs evenly over the eggs.
8. Season with salt and pepper.
9. Bake for 25-30 minutes until the edges are brown and the center is firm. I take it out at 25 minutes and move it around a little to see how close the center is to being set, then watch carefully until it is done.
10. Let stand for 5-7 minutes, then cut into 8-10 servings.*
*If I am food prepping, I put a morning’s servings into aluminum foil so I can reheat for the next day’s breakfast at 350 degrees for 15-20 minutes. If I am prepping to take to work outside of the home, I put single servings into plastic storage bags.