Very easy dish, perfect for brunch, lunch, or dinner! I’ve upp-ed the amount of smoked salmon, red onions, tomatoes, basically everything listed. The more the better actually!
Ingredients
- 10 large eggs
- 1/2 cup heavy cream
- 1/3 cup whole milk
- 4 tablespoons scallions, finely chopped
- 4 tablespoons fresh dill, finely chopped
- 2 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 cup red onion (about 1 large red onion), sliced
- 4 ounces cream cheese, cut into small cubes
- 8 ounces smoked salmon, cut into large strips (but not separated into too thin strips)
- 2 Roma tomatoes, cut into slices
- 2 tablespoon capers
Directions
- Preheat the oven to 400 degrees (F). Crack eggs into a medium-large bowl; whisk eggs until well beaten and frothy; about 2 minutes by hand. Whisk in heavy cream, milk, scallions, dill, black pepper, and salt; mix well to combine; set aside. In a large ovenproof skillet, melt the butter over medium heat. Once it’s completely melted add egg mixture to skillet. Quickly layer the red onion, cream cheese, smoked salmon, tomatoes, and capers on top of the eggs. Cook for 4 minutes over medium-heat without stirring or moving the eggs in any way. At this point carefully transfer the skillet to the oven.
- Bake until the top is golden brown and the frittata is set; about 35 minutes. Cool for 5 minutes, then cut and serve warm.
Credit: Baker By Nature