This recipe is courtesy of Ina Garten. What a gift! It is great for any brunch or it can be used a a side dish. I made it for Fathers Day this year as a side because I wanted to take pictures and prepare it for my blog. It worked just as well! I had also used it for my Mother’s Day brunch but no one complained! Everything about it is scrumptious! When it is finished it looks light and fluffy. This is so easy and a crowd pleaser every time. You really must try it!

Today’s hint: When cracking eggs, I tap them lightly on the counter into a separate bowl first. This way if any egg shells fall into the bowl you can scoop them out easily. If the egg shell is difficult to remove, try using a larger piece of egg shell to remove it. Works every time!

Ingredients for Smoked Salmon Frittata
1 medium onion, diced
1 tbsp. unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces fresh goat cheese, such a Montrachet, crumbled
1/2 pound fresh smoked salmon, chopped
3 scallions, chopped, white and green parts
3 tbsp. chopped fresh dill
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 350.

Sauté the onion in the 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 up and a knife inserted in the middle of the frittata come out clean.  Serve hot directly from the pan.


It’s that simple! Enjoy!