Now ya know my favorite meal of the day is brunch. Something about mixing breakfast and lunch together makes me a happy girl. I could eat it three times a day. Therefore I had to do it up right with a frittata. Just in case you haven't heard, a frittata is basically an omelette without all the flipping. Loaded with smoked salmon, spinach, cream cheese, mushrooms, tomatoes and more, this frittata is quick, easy and brings the flava baby!
Scroll on down and get you some of this flavor.
LOADED SMOKED SALMON FRITTATA
- 2-3 ounces Smoked Salmon thinly sliced/pieces
- 8 free-range eggs
- 1-2 Roma tomatoes diced
- 1/2 cup fresh mushrooms sliced
- 1 ounce fresh spinach leaves diced
- 1/2 ounce fresh basil diced
- 4 ounces cream cheese (alternative goat cheese) cut into 1/2 cubes
- 1 ounce green onion small diced
- 2/3 cup heavy cream (alternative whole milk, almond or coconut milk)
- 1 tbsp olive oil
- 1/2 onion, diced
- 3 cloves chopped fresh garlic
- 1/2 lemon squeezed
- 2 tablespoons chives finely chopped, garnish
- Preheat oven to 375 degrees F.
- Beat eggs in a bowl, season with s+p and stir in the herbs. Add spinach, tomato, and green onion, combine well and set aside.
- Add olive oil into a non-stick pan or cast iron skillet and sauté the onions, mushrooms and garlic over medium heat until onions become translucent. Pour the egg mixture into the pan.
- Wait about 1 minute, to let the bottom set, then take the pan off the heat. Take some slices of smoked salmon and lay on top of the egg. Repeat with cream cheese.
- Finish in the oven for 30 minutes at 375 degrees F. until golden brown and the frittata is set. (center should be just firm to the touch, if set and the browning isn't there, pop under the broiler for 1 minute or until you've reached the golden brown color you seek).
- Remove from heat and allow to cool slightly before serving. Squeeze lemon juice over top and serve as an appetizer cut into cubes garnished with a rosette of smoked salmon and a chives garnish, or in larger slices for a delicious breakfast, lunch … or even dinner!
PS. Cut into individual slices, wrap, refrigerate and let those flavors marinate. Babyyy! It's even better the second day.