Spinach again, this time combined with eggs, cheese and smoked salmon to make a frittata. Quick to make, they are as good at breakfast as they are as an impromptu supper. Once again, I used the basic recipe of a frittata from Cooks Illustrated, for broccoli rabe and sun dried tomatoes. substituting the spinach and smoked salmon.
A large oven proof non stick skillet is a must for making this recipe, check first that it fits in your oven. Be sure to have a pot holder draped over the oven door so you are not tempted to touch the handle with your bare hands. I learned that lesson the hard way many years ago. Sauté the spinach just enough to wilt it down, then add garlic and Aleppo pepper, a favorite ingredient of mine. Small cubes of cheese are added to the eggs, for this recipe I like a Jarlsberg or a Havarti with dill.
The eggs are cooked for a short time on the stove top. Add the smoked salmon when the eggs are setting up on the bottom before they go in the oven. Once the frittata is spotty brown and puffed, remove it from the oven. Allow it to sit for 5 minutes, the residual heat will finish the cooking. Loosen the frittata from the pan with a spatula and move it to a platter or cutting board for serving.
Smoked Salmon and Spinach Frittata
Ingredients
- 12 large eggs
- 3 T half and half or heavy cream
- Kosher salt and freshly ground black pepper
- 2 t olive oil
- 3-4 c spinach, large stems removed
- 1 medium clove garlic minced
- ¼ t Aleppo pepper or paprika
- ¾ c cheese cut into small cubes, Jarlsberg or Havarti with dill
- ½ c smoked salmon chopped into pieces
Directions
- With oven rack in the upper middle position, heat broiler. Whisk eggs, half and half, a dash of salt and pepper in a medium bowl until well combined. Set aside.
- In a non stick 12″ oven safe skillet heat oil until shimmering. Add the spinach and cook until wilted, 2-3 minutes. Add garlic and pepper flakes and cook until fragrant, 30 seconds or so.
- Stir cheese into the eggs; add egg mixture into the skillet and cook, using spatula to stir and scrape the bottom of the skillet. Large curds will form but the mixture will still seem somewhat wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to set the bottom. Sprinkle smoked salmon pieces evenly over the surface of the frittata.
- Slide skillet under broiler and broil until the frittata has risen and the surface puffs and turns spotty brown, three to four minutes. Remove skillet from the oven and let stand 5 minutes to finish cooking.
- Using a spatula, loosen frittata from the skillet and slide onto a platter or cutting board. Cut into wedges and serve.
