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Categories:
eggs milk fresh chives fresh basil black pepper salt olive oil cold cream cheese salmon Accompaniment
Viewed: 54 - Published at: 8 years agoIngredients
- 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
Method
- 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.
