Vice President & Director of Sales Marti Hazel's Smoked Salmon Frittata
"This one is really good too – and also easy. It's a great "fancy" breakfast for guests without much work. "
1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 oz. fresh goat cheese, crumbled
½ lb. smoked salmon, chopped
3 scallions, chopped, white & light green parts
3 tablespoons chopped fresh dill
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
Preheat oven to 350.
Sautee the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
In large bowl, beat the eggs. Add heavy cream, goat cheese, salmon, scallions, dill, salt and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.