Smoked Salmon Frittata
Frittata is possibly my favorite way to eat eggs. I love that it stores, freezes, and reheats well, so if I make a large one I can put pieces in the fridge to enjoy for the next week or in the freezer to enjoy even longer. I have a go-to recipe for frittata that I have been using for years. I've adapted the original many times based on whatever ingredients I have on hand, or my mood of the day. On this particular day I had the last of a really lovely piece of smoked salmon I wanted to use up. I've also made this with lots of cherry tomatoes and cheese, rosemary ham and rosemary goat cheese, or feta and bacon. The key is not to get too greedy with additions - pick a maximum of three additions and add a thin but even layer of each. You want the egg mixture to completely cover your ingredients. Smoked Salmon Frittata Base Frittata 4 cups potatoes in 1/2 inch dice 6 eggs 1 cup heavy cream 1/2 cup sour cream 1 1/2 tsp salt 1/2 tsp pepper Smoked Salmo...