This smoked salmon frittata is so simple to make, I decided to make a video to showcase just how easy this is to throw together. Heat oven to 350 degrees. Skin the salmon and break the flesh into bite-size pieces. Preheat an oven to 350°F (180°C). Bake until the top is golden brown and the frittata is set, about 30 minutes. Put the potatoes into a pan of boiling water and cook for 10-12min until just tender. There’s no bad time for a fluffy smoked salmon frittata. Preheat the oven to 200°C (180°C fan) mark 6. Add red onion; saute until translucent, about 5 minutes. 3 ounces smoked salmon, chopped 2 ½ ounces 1/3-less-fat cream cheese, cut into small pieces .13 teaspoon salt First, preheat oven to 350ºF and generously spray a nonstick muffin tin with coconut oil cooking spray. Bake and serve in mini ramekins with a side of fresh fruit and juice. You need about 2 minutes of prep and about 25 minutes in the oven to create this seriously mouthwatering breakfast (or anytime of the day) meal. Frittatas aren’t just for brunch; super-sophisticated versions like this one make excellent light dinners, too. In a large bowl, whisk together the eggs, milk, salt and pepper. Drain thoroughly. Preheat oven to 400 degrees. In a medium bowl, whisk eggs until well beaten and slightly frothy. Add egg mixture to skillet, and then quickly arrange onion, cream cheese, smoked salmon and tomatoes on top of eggs, distributing evenly. A classic frittata with Wild Alaska Smoked Sockeye Salmon, house-roasted shallots and tomatoes topped with Parmesan cheese, a chive cream drizzle and fresh herbs. If you’re wondering if the crave-worthy lox bagel inspired this frittata, the answer is a resounding hell yes. Served with ciabatta toast. A perfect brunch dish, these smoked salmon frittatas are as impressive as they are tasty. https://www.washingtonpost.com/recipes/smoked-salmon-frittata/16930 Step 1: Prep Muffin Tin + Preheat Oven. Whisk in milk, chives and black pepper. Make sure you spray every nook and cranny. Especially one that is brimming with burst tomatoes, briny capers, zippy red onions, and refreshing dill. The inspiration hit me at random, actually. How to Make Smoked Salmon Breakfast Frittatas. https://www.pacificseafood.com/recipes/smoked-salmon-sweet-potato-frittata Cook for 3 minutes on the stovetop without stirring, then transfer to oven. If you can’t find lightly smoked salmon fillets, use regular ones instead, and replace 1/4 teaspoon of the salt with smoked fine sea salt, sprinkling it over the salmon fillet before using. DIRECTIONS. Melt butter in a 10-inch nonstick skillet over medium heat. Preheat oven to 325°. 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