Howard L. Puckett
Yield
Makes 4 servings

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

seaside725's Review

jnjhill
May 14, 2014
This frittata was easy and quick to make and my husband really liked it. If I make it again, I will use a smaller skillet, because I like my frittata a little bit thicker.

Morningglory29's Review

seaside725
May 27, 2013
N/A

LaurenT30's Review

Morningglory29
March 29, 2012
N/A

RogerOhio's Review

LaurenT30
January 17, 2011
Has potential to be a "Heart Attack on a plate" 402 caleries isn't bad and 260 mg Sodium OK BUT 32g Fat with 13.5 Saturated plus 489 mg Sodium is not something I would serve to family or friends. This recipe is in desperate need of revision.

jnjhill's Review

RogerOhio
April 16, 2010
This turned out great! The flavors work very well together.