Smoked Salmon and Dill Frittata


1 tablespoon butter
1 medium onion, diced
12 extra-large eggs
1 cup heavy cream
4 ounces cream cheese, cubed or fresh goat cheese, crumbled
1/2 lb. smoked salmon, chopped
6 scallions, chopped, white and tops
3 tablespoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fresh lemon zest


Preheat oven to 350°F.

In a 10-inch oven-proof skillet, sauté the onion and butter over medium-low heat until translucent, about 5 minutes.

In a large bowl, beat the eggs. Add the heavy cream and beat well. Add cream cheese, smoked salmon, scallions, dill, salt, pepper and lemon zest and stir to combine. Pour the mixture over the onions and place the skillet in the center rack of the oven.

Bake the frittata for about 50 minutes, until it begins to puff slightly and a knife inserted in the middle comes out clean.

Serve hot directly from the pan.

YIELD: 8 servings

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