Weekend smoked salmon frittata recipe with avocado, cheese and loads of smoked salmon!
1/2cupcream, (or whole milk)
salt/ground black pepper
1/2tspsmoked paprika, optional
1 largeshallot, diced
3green onions, diced
1small bunchfresh dill, chopped
1poundhot smoked salmon
3ouncesgoat cheese, crumbled
Preheat the oven to 425F. Preheat a medium-sized non-stick frying pan over medium heat. Add the butter and allow it to melt. Into the melted butter, add the diced shallot (or red onion) and sauté for 4 to 5 minutes, until the onion is soft and translucent.
Meanwhile, whisk the eggs, cream, ground black pepper and approximately 1 teaspoon of salt in a large mixing bowl. Add smoked paprika, if desired. Whisk for about 2 minutes, until the eggs are well beaten, then set aside.
Remove the salmon skin from the smoked salmon, if needed, and flake the fish into larger, bite-sized chunks.
Once the shallot is cooked, add the baby spinach to the pan. Toss it with the onion and let the spinach wilt down until completely reduced, about 2 minutes. Pour the whisked eggs into the pan and stir with a spatula; make sure the heat is set to a medium or even a medium-low. As the eggs cook, scrap the bottom of the pan to bring them up to the top, creating more volume.
Do not cook the eggs all the way!! They need to be only partially cooked. Remove the frittata from heat and add about half of the smoked salmon on top. Sprinkle a few tablespoons of cheese and half of the green onions and chopped dill over the top.
Bake the frittata in the preheated oven at 425F for 16 to 20 minutes, until the eggs are completely set and fluffy. Remove from the oven and top with the remaining smoked salmon, cheese, green onion and dill.
Serve the frittata with sliced avocado and dollops of sour cream on the top or side. Enjoy immediately.