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Nutrition Facts
Serving Size 1 (358g) Recipe makes 3 servings
Calories 426
Calories from Fat 306		(71%)
Amount Per Serving		%DV
	Total Fat 34.0g	52%
	Saturated Fat 16.6g	83%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 626mg		208%
Sodium 577mg		24%
Potassium 338mg		9%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 0.2g	0%
	Sugars 3.4g
Protein 25.3g		50%
detailed view... how is this calculated?

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Smoked Salmon and Cream Cheese Frittata

Recipe #141644 | 26 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Oct 17, 2005

This has to be the ultimate brunch! Serve sliced red onions and warm buns.

SERVES 3 -4 (change servings and units)

Ingredients

8 large eggs
1/2 cup full-fat milk or half-and-half cream
1/4 cup finely chopped green onion or chives
1 pinch dried basil (can use 1/4 cup chopped fresh basil)
salt and black pepper
3 tablespoons butter or oil
2-3 ounces cream cheese, cut into small cubes
3-4 ounces thinly sliced smoked salmon
red onion, thinly sliced

Directions

1
In a bowl whisk together eggs, milk, onions, basil, salt and pepper.
2
Preheat broiler.
3
Heat butter or oil in a 12-inch oven-proof skillet over medium heat until hot.
4
Pour egg mixture into skillet and scatter cream cheese cubes over top.
5
Cook, lifting up cooked eggs around edges using a spatula to let the raw egg flow underneath until the frittata is set on bottom, and egg is almost set but still moist on top (about 3 minutes).
6
Remove from heat.
7
Sprinkle salmon all over frittata, then press lightly, the shake skillet to allow salmon to settle into the top.
8
Broil about 6 inches from heat for 1 - 1-1/2 minutes, or until set, slightly puffed and golden in spots.
9
Cool 5 minutes, then loosen edge with spatula, and slide onto a large plate.
10
Cut into wedges and serve warm or at room temperature.

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Featured Reviews for This Recipe

From: mersaydees

On Dec 17, 2008

I made this using fresh basil, otherwise, exactly as is. This is the spitting image of a recipe I've made before from Gourmet magazine, September 2003 issue. Thanks, Kittencal! Made in memory of Kitten's husband, John.

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From: Mrs.Jack

On Oct 16, 2008

Ultimate is right! I am so proud to serve this dish-everyone raves! First time, I used skim milk and low fat cream cheese and it came out great. Topped w/ red onions and capers, and served w/ a green salad. I took liberties when cooking a second time by using dill and fresh Texas chevre w/ chives. And, to make it easy, since I was cooking for a crowd, I melted the butter, divided it and the rest of ingredients into 2 baking pans, and baked at 350F-almost 50 minutes (used baking pans so they would both fit in my oven). Both were DELICIOUS! Thank you so much, Kitten, for another fabulous recipe; you always make me look like a star!!! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.

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From: ~TigerJo~

On Feb 5, 2007

We had this for dinner tonight, it was quite good. The fritatta cooked/baked up beautifully: the instructions & timing was perfect - very quick and very easy. I think next time I'll add a little more cream cheese, and a few capers. I'll definitely make it again.

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From: PaulaG

On Jan 21, 2006

I used egg substitute that had the equivalent of 4 eggs for DH and I. I used low-fat milk and added a couple of tablespoons of powdered milk for added richness. The red onions were wilted in a dry skillet before serving. Delicious!

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