Smoked Salmon And Red Pepper Frittata Food

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
• In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

SMOKED SALMON AND RED PEPPER FRITTATA

Steps:

• In a large skillet, heat oil over medium heat. Add red pepper and saute for about 5 minutes or until tender.
• Preheat broiler.
• In a medium bowl, whisk eggs and cream until frothy. Whisk in salmon, green onion and pepper. Pour into skillet over red pepper and cook over medium heat for about 6 minutes or until bottom of frittata is just golden, lifting the edges of frittata and tilting pan occasionally to allow uncooked egg to run underneath.
• Sprinkle with cheese and broil for 1 - 2 minutes or until top is puffy and golden. Slide on to serving platter and cut into wedges to serve.
• Season with salt to taste.

MINI SMOKED SALMON FRITTATAS WITH CHIVE CREME FRAICHE

Steps:

• Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.
• For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.
• For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.

SMOKED SALMON & CAMEMBERT FRITTATA

Steps:

• Preheat oven to 350°F
• Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish. Diagonally slice the trimmed asparagus.
• Arrange over the smoked salmon. Top with the sliced camembert.
• Whisk together the eggs and cream with salt and freshly ground pepper. Pour over the camembert.
• Bake for 30-35 minutes or until puffed and golden.
• Set aside for 5 minutes to cool slightly. Serve with baby salad leaves and crusty bread.

OVEN-BAKED SMOKED SALMON, PEPPER & PESTO TORTILLA

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 22cm tart or flan case with a sheet of baking parchment, pushing it into the sides and leaving a 1cm overhang over the top - this is easiest if you scrunch up the parchment first to make it more pliable (don't worry about it looking too neat). Grease the parchment with a little oil.
• Beat the eggs in a bowl with some seasoning, add the potatoes, smoked salmon and peppers, stir together, then pour into the lined tart case. Spoon blobs of the pesto over the top. Bake the tortilla for 30 mins until just set and starting to brown. Cool for 5 mins before cutting into wedges, or leave to cool completely and serve cold with salad.

SMOKED SALMON FRITTATA

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, whisk eggs until well beaten and slightly frothy.
• Whisk in milk, chives and black pepper.
• Set aside.
• In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
• Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order).
• (Distribute evenly and attractively.).
• Cook for 3 minutes on the stovetop without stirring.
• Transfer to oven.
• Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).
• Let cool slightly before serving.

SMOKED SALMON & PEA FRITTATA

Steps:

• Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
• Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
• Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
• Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.