Smoked Salmon Frittataby:Admin, September 1st, 2010
A great one dish breakfast when you are serving a crowd.
Yield: 6 Servings
1/2 Cup Whole Milk
1/2 Teaspoon Salt
1 Shallot, minced
1 Tablespoon Butter
5-6 New Potatoes, sliced 1/8 inch thick
4 Cups Baby Spinach
4-5 Ounces Boursin Cheese or Goat Cheese
6 Ounces Smoked Salmon
Preheat the broiler.
Whisk together the eggs, milk and salt. Set aside.
In a 10 inch nonstick saute pan melt the butter. Add the shallot. Cook briefly, until slightly translucent and aromatic. Add the potato. Cook over medium heat, stirring occasionally for about 10 minutes, until soft and slightly browned. Add the spinach and cook for 3 more minutes or until any liquid in the pan has evaporated.
Turn the heat to medium high. Add the egg mixture. Stir the mixture for 1 minute, be sure to stir around the edges as well as in the middle. Crumble in half of the cheese. Stir the mixture again for 1 minute. Spread evenly in the pan. Leave on the heat for 30 seconds to set the bottom of the frittata.
Place the pan under the broiler until the top is set and slightly golden (this will happen quickly, watch it constantly). Remove from the broiler, top with folded pieces of smoked salmon and crumble on the remaining cheese.
If you are short on time, although they will not be as fluffy, frittatas can be made the night before, refrigerated, and simply reheated in a warm oven. I would wait to garnish with the remaining cheese and salmon until just before they are served.