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Smoked Salmon and Cucumber Frittata

4 star rating
 

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Submitted by: Margee B.

 

An egg mixture with smoked salmon and Fontina cheese is cooked in a skillet until set, then cut into wedges and served with a sour cream, diced cucumber and fresh dillweed sauce that has a little green chili hot sauce.
 

Ingredients

  • 2 teaspoons mild olive oil
  • 1/3 cup chopped green onion
  • 8 large eggs
  • 1/2 teaspoon sea salt (or to taste)
  • 1/2 cup shredded Fontina cheese
  • 1/3 cup diced smoked salmon
  • 1/3 cup light or regular sour cream
  • 1 tablespoon chopped fresh dillweed
  • 1/3 cup diced seeded cucumber
  • 1 teaspoon mild green chili hot sauce

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Method

Position oven rack about 5 to 6 inches from heat, then preheat broiler. In a large non-stick oven-proof skillet heat oil on medium, saute the onions for 5 minutes. Meanwhile in a large bowl whisk the eggs with the salt until light, about 1 minute, then add the cheese and smoked salmon. Pour into skillet and stir often until eggs start to set about 4 minutes. Let cook without stirring for 1 minute, then place skillet under the broiler until eggs are set all the way through. In a small bowl mix together the sour cream, dill, cucumber and hot sauce. Turn eggs out onto a large serving plate then cut into 6 wedges; top each wedge with a large dollop of the sour cream mixture.

 

Notes: If skillet handle is not ovenproof wrap a few times with foil. The hot sauce I use for this recipe is made by Tabasco.

 

Number of Servings: 6

 

Submitted by: Margee B. ()

 

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