Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/4 cup milk (whole or 2% work best)
- 1/3 cup chopped fresh chives
- 4 ounces smoked salmon, flaked
- 2 ounces cream cheese, softened and cut into small cubes (optional, for extra richness)
Instructions:
Prep work:
- Preheat your oven to 375°F (190°C).
- Grease a 10-inch oven-safe skillet (cast iron is ideal).
- Chop the onion and chives.
- Flake the smoked salmon.
Sauté the onions:
- Heat the olive oil in the prepared skillet over medium heat.
- Add the chopped onion, salt, and pepper. Cook, stirring occasionally for about 5 minutes until softened and lightly golden.
Make the egg base:
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped chives.
Assemble the frittata:
- Gently stir the flaked smoked salmon and cream cheese cubes (if using) into the egg mixture.
- Pour the egg mixture over the softened onions in the skillet.
Cook on the stovetop:
- Cook the frittata over medium heat for 3-5 minutes, gently lifting the edges to allow uncooked egg to flow underneath, until the edges begin to set.
Bake in the oven:
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is puffed, set, and a knife inserted in the center comes out clean.
Cool and serve:
- Let the frittata cool slightly in the pan for about 5 minutes before slicing and serving.
- Enjoy warm or at room temperature.
Tips:
- Variations: Feel free to add other ingredients like chopped bell peppers, cherry tomatoes, or a sprinkle of your favorite cheese (like goat cheese or cheddar).
- Leftovers: Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven.
- Serving Suggestions: Serve with a side salad, crusty bread, or roasted vegetables for a complete meal.
