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.
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!
If you like smoked salmon, you will like this. If you do not like smoked salmon, don't try it. The salmon overwhelms everything else. I could hardly tast the fresh thyme.
