Served with ciabatta toast. 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. https://www.washingtonpost.com/recipes/smoked-salmon-frittata/16930 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. Skin the salmon and break the flesh into bite-size pieces. Preheat oven to 325°. DIRECTIONS. There’s no bad time for a fluffy smoked salmon frittata. Preheat the oven to 200°C (180°C fan) mark 6. 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. Melt butter in a 10-inch nonstick skillet over medium heat. First, preheat oven to 350ºF and generously spray a nonstick muffin tin with coconut oil cooking spray. Cook for 3 minutes on the stovetop without stirring, then transfer to oven. The inspiration hit me at random, actually. https://www.pacificseafood.com/recipes/smoked-salmon-sweet-potato-frittata Bake until the top is golden brown and the frittata is set, about 30 minutes. Whisk in milk, chives and black pepper. 3 ounces smoked salmon, chopped 2 ½ ounces 1/3-less-fat cream cheese, cut into small pieces .13 teaspoon salt Drain thoroughly. In a medium bowl, whisk eggs until well beaten and slightly frothy. 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. Put the potatoes into a pan of boiling water and cook for 10-12min until just tender. In a large bowl, whisk together the eggs, milk, salt and pepper. 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