Smoked Salmon & Herbed Chèvre Frittata

July 22, 2012

20120722-112329.jpg Sunday mornings are a pretty relaxing time at the Watson Sive house. It also most times means eggs of some sort, as the eggs we get at the farm stands on the island are pretty amazing. A frittata is one of my ‘go-to’ egg dishes to make, as you can really mix it up by using tons of different ingredients to make a myriad of variations. This has become one of my new favorites. This works perfectly cut in half, serving 2.

Break 5 eggs into a bowl, add a splash of milk, a few pinches of salt, a pinch of pepper and whisk together. Turn on broiler in your oven so it begins to heat up. You will want to use a non-stick skillet that can go in the oven for the frittata. Turn heat to the lowest setting on the stove top, and add enough butter so the skillet is fully coated and melts completely. Add the egg mixture to the skillet. Add crumbled bits of smoked salmon and scattered bits of herbed goat cheese around the eggs. Let the eggs cook just until they have set on the bottom, but are still runny on the top. Take the skillet and place under the broiler that you turned on earlier. You want to stay with this dish as it cooks. The eggs will start to bubble, brown, and puff up. Once the entire mixture is set, take out from under the broiler, making sure to wear a heat proof cooking glove or use a hearty pot holder. The handle is going to be quite hot. Serve with toast. This also makes a lovely lunch or Summer supper served with a salad and a glass of Chardonnay.

A restful Sunday to you all. TKW