Smoked Salmon Frittata

A family friend was in town last weekend, so Tim and I invited her over for brunch. Our parents go back to their college days, and since a lot of our extended relatives aren’t in the United States, our families eventually became, well, family. Road trips were taken together, our moms took turns taking care of the kids during the summers, and we have many memories of the games we used to play. Jane and I did all the typical little girl things, but we did so primarily with paper. [See previous note about growing up in a printing shop] As we looked through my wedding photos over brunch, she kept fussing over the pictures and commenting about how we’re “all grown up” now. Well, I suppose she’s right. My paper wedding dress turned into a silk taffeta dress, and my Fisher-Price cooking set paved the way for this blog.

Smoked Salmon Frittata

Ingredients:
6 large eggs
1/3 cup whole milk
1 Tbspn chopped basil
3 Tbspn chopped chives
1/2 teaspoon ground pepper
couple pinches of salt
2 oz cold cream cheese, cut into small pieces
3 oz smoked salmon, thinly sliced and chopped
1 tablespoon butter

Directions:
1. Preheat your oven to 450F degrees.
2. Whisk the eggs with milk. Slowly whisk in basil, chives, pepper, and salt. Set aside.
3. Melt butter in a 9 inch oven proof skillet over medium-high heat. Pour egg mixture into the skillet and cook for 1-2 minutes.
4. Scatter cream cheese pieces on top and cook until eggs are just set and there isn’t a lot of liquid running around the pan. Run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Let cook another 1-2 minutes.
5. Set smoked salmon in place by sprinkling on top top, then turn down the heat a bit and cook for another 3 minutes.
6. Place the skillet in the oven and bake for about 5 minutes, or until well set, puffy, and golden on top. Remove from oven, cool slightly, then cut into wedges and serve.

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