This month's Is My Blog Burning? is being hosted by Seattle Bon Vivant, who chose the theme.... eggs! Having long thought of them as a sort of comfort food (my mom always used to make the most perfect poached eggs over toast when I was ill), it seemed an appealing and familiar theme ingredient. But I wanted to do something a bit different. First, I looked at several different variations on deviled eggs, including one that used whipped goat cheese. Despite being a fan of eggs, I've never really appreciated this particular dish and so thought it might be an interesting experiment. However, I also realized that I had, somehow, never attempted a frittata. Ergo...
Smoked-Salmon and Cream Cheese Frittata
8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
2 TBSP basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese, cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.
Notes: Though this is approximately four servings (or more with additional dishes, such as muffins or mini-bagels on the side), I polished it off with only the help of one taster.
Posted by Jennifer at June 24, 2005 10:49 AM