A delicious Pacific Northwest salmon frittata recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation.
Ingredients
- olive oil: 4 Tbsp
- medium onion: 0.25 piece (chopped)
- salt and pepper: (to taste)
- ounces pepper smoked salmon: 4 piece
- black olives: 8 piece (chopped)
- eggs: 6 piece
- milk: 2 Tbsp
- heavy cream: 2 Tbsp
- cream cheese: 0.5 pack (8 ounce pack, cubed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat olive oil in an 8-inch, oven-safe skillet over medium heat. Add onion and season with a little salt and pepper. Cook, stirring until translucent, about 5 minutes. Add salmon and olives; cook and stir briefly to release the flavors.
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In a medium bowl, whisk together eggs, milk, and cream. Pour over salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
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Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.
