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Smoked Salmon Frittata

This hearty, Italian-style dish makes a great group breakfast or brunch, especially on a cool day.

Of course, you can add chopped or diced veggies
as well as herb and spicesto taste.

In Mediterranean countries, frittata are often served at room temperature, which makes them perfect do-ahead dishes.

They'll keep in the refrigerator for a few days, and provide terrific lunchbox fare.

Smoked Salmon Frittata

8 large eggs*
2/3 cup milk
2 tablespoons chives, finely chopped
1 teaspoon organic ground black pepper
1/2 teaspoon organic dried dill
1/2 teaspoon organic dried rosemary
1/2 teaspoon organic fennel seed

2 tablespoons organic extra virgin olive oil
1 cup red onion, thinly sliced
4 oz light cream cheese, cut into 1/2" cubes
4 ounces wild Alaskan Smoked Salmon or Nova Lox, cut into large strips
3 fresh tomatoes, cut into slices

NOTE: Instead of the dill, rosemary and fennel, you could use 11/2 teaspoon of Vital Choice Salmon Marinade Mix (plain or no-salt-added)

*If available, choose eggs labeled as providing 100 mg of omega-3s or more
  • Have all ingredients ready at hand, and preheat oven to 400 F.
  • In a medium bowl, whisk eggs until well beaten and slightly frothy.

  • Whisk in milk, chives, pepper, and herbs. Set aside.

  • In a large ovenproof skillet, heat olive oil over medium heat until hot but not smoking.

  • Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order). Distribute evenly and attractively.

  • Cook for 3 minutes on the stovetop without stirring. Transfer to oven.

  • Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).

  • Let cool slightly before serving.

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