I miss socializing over eggs with my nearest and dearest. In fact, before the pandemic hit, brunch was one of the things I most looked forward to in a weekend.
In an effort to relive my old brunchin’ glory days, I whipped up this hearty smoked salmon frittata, and it was glorious.
The ricotta keeps it fluffy, the squash adds a touch of sweet, and the smoked salmon makes it a savory success.
Smoked Salmon Frittata
- 2 tbsp olive oil
- 2 small yellow onions, diced
- 4 large garlic cloves, sliced
- 1 large zucchini, sliced in rounds and then cut into quarters
- 1 large squash, sliced in rounds and then cut into quarters
- 1 pinch of kosher salt
- 5 large white mushrooms, sliced
- 8 oz fresh smoked salmon, sliced thinly into small pieces
- 9 large eggs
- ¼ cup 2% milk
- ¼ cup ricotta
- 3 tbsp feta, crumbled
- Preheat oven to 375° F.
- Heat a 10” cast iron skillet over medium heat for a few minutes, then add the olive oil.
- Once the oil is hot, add the onions and garlic. Cook over medium heat, stirring occasionally to avoid burning. Onions should begin to caramelize after about 10 minutes.
- Add the zucchini, squash and salt and stir. Continue to cook for 8 additional minutes, stirring occasionally to avoid burning.
- Add the mushrooms and cook for 5 minutes.
- Add the smoked salmon and gently stir to combine. Cook for 5 minutes.
- In a separate bowl whisk together the eggs, milk, ricotta and feta.
- Even out the top of the veggie mixture as much as possible with a spatula. Pour the egg mixture over the veggies in the cast iron. Do not stir. Cook on the stove for 3 minutes. Transfer the cast iron skillet into the oven and cook for 13 minutes.
- Check to make sure that the top is starting to set. It can still be a little liquidy on top, but shouldn’t look totally soupy.
- Switch the heat to a broil, and broil for 3 minutes.
- Remove frittata from oven and let sit for 5 minutes before serving.
- Slice and enjoy!
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