You can make the onion mixture for this dish up to two days ahead of time. Refrigerate it in an airtight container, then bring the mixture to room temperature before assembling the frittata. Serve with cut-up fruit and toasted bagels with cream cheese. We call for baking the frittata in a cast-iron skillet; nine-inch pie plate also works.
1 tablespoon olive oil, divided
1 cup vertically sliced onion
1/4 cup thinly sliced green onions
1 tablespoon minced fresh thyme
1/2 teaspoon freshly ground black pepper, divided
2 cups preshredded potatoes (such as Simply Potatoes)
3 ounces smoked salmon, chopped
2 1/2 ounces 1/3-less-fat cream cheese, cut into small pieces
1/8 teaspoon salt
2 cups egg substitute
How to Make It
Heat 1 1/2 teaspoons olive oil in an 8-inch cast-iron skillet over medium heat. Add onion; sauté 5 minutes or until tender. Remove from heat. Stir in green onions, thyme, and 1/4 teaspoon pepper. Remove onion mixture from the skillet; set aside.
Coat skillet with cooking spray. Combine the potatoes, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon pepper. Press potato mixture into the bottom of skillet. Broil 15 minutes or until potatoes are crisp and golden.
Reduce the oven temperature to 375°.
Spread the onion mixture over the potato mixture; sprinkle with salmon, cheese, and salt. Pour egg substitute over the top. Bake at 375° for 38 minutes or until it is puffy and lightly browned.
I have made this recipe a couple of times and I have enjoyed it each time. I have not changed anything in the recipe just used a few shortcuts by using prechopped onions other than that I kept everything the same. I thought it was pretty tasty.
This did not turn out well. In fact, my husband said it was the worst thing I had ever cooked for him. He thought the combination of onion, thyme, and smoked salmon was disgusting. I will not be making this again.
I'm also perplexed by any negative comments and wonder what steps or items must have been omitted by those folks? The only things different I did were a) add a bit of fresh dill, and b) add about 1/4 cup more egg substitute. I was concerned that there wasn't enough egg to cover the ingredients already in the pan, and was so glad that I did. It puffed up perfectly, the crust, pre-broiled, stayed crunchy on the outside, and this was a major hit at my brunch. I served it with fruity mimosas, a great salad and grilled artichokes, and 6 friends all loved the meal. I'll keep that menu for future reference, and a different set of guests, and change nothing!