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Smoked Salmon Frittata

Howard L. Puckett
Yield Makes 4 servings

Ingredients

  • 1/4 cup chopped fresh chives, divided
  • 8 large eggs
  • 1/3 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons butter
  • 6 ounces smoked salmon, cut into strips
  • 2 ounces cream cheese, cut into small pieces
  • 1/4 cup chopped red onion

How to Make It

  1. Whisk together 2 tablespoons chives, eggs, sour cream, and mustard in a large bowl.

  2. Melt butter in a large oven-proof skillet over medium heat. Reduce heat to low; add egg mixture. As egg mixture starts to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath. Cook 6 to 8 minutes or until uncooked egg mixture no longer flows underneath cooked mixture. Remove from heat. Sprinkle with salmon, cream cheese, and onion.

  3. Broil frittata, 3 inches from heat, 3 minutes or until set and cream cheese begins to melt. Remove from oven, and sprinkle with remaining chives. Cut into wedges, and serve immediately.