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 Salmon Variation

• 8 oz smoked salmon
• 1 bell pepper, in 1/2 inch dice
• 3 tbsp fresh basil, rolled and sliced (chiffonade)

Directions

1.  Put the potatoes in a microwave safe container with a vented lid. Add 1 tbsp of water and microwave until tender.  The length of time will vary based on your microwave, for me it is 2 minutes.  If you don't have a microwave you can also pop them in the oven with a little olive oil to coat, or (worst case) boil them.  When cooked strain and place in a 9x13 inch baking dish. I've used a glass one and also a clay one and never needed to grease the pan, but feel free to do so.

2.  Preheat the oven to 350 degrees.

3.  In a medium bowl, whisk the eggs, heavy cream, sour cream, salt and pepper.  At this stage add any herbs based on the variation you choose.

4.  Spread the toppings you are choosing to add on top of the potatoes, except cheese if you are adding it.  

5. Pour the egg mixture over everything, being careful not to overly disturb the contents of the pan. 

6.  If adding cheese, sprinkle on top.

7.  Bake for 40 to 45 minutes, or until set and the top is browned.