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> Smoked-salmon And Cream Cheese Frittata, Weekend or Party food from Epicurious
post Sep 9 2003, 12:03 AM
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Joined: 8-March 03
From: Lowcountry of South Carolina
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This was the recipe of the day at Yahoo. Haven't tried it yet, but couldn't resist sharing! Someone commented that they decreased the basil a bit. I'm thinking that the new vacuume packed salmon, or fresh cooked leftovers would do in place of smoked.


Active time: 20 min Start to finish: 25 min

8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese,cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped

Accompaniment: thinly sliced red or sweet onion

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.

Preheat broiler.

Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.

Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Makes 4 servings.

September 2003

Epicurious Food ? 2003 Cond?Net Inc. All rights reserved.
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