Table Talk
Smoked Salmon Frittata & Orange Rolls
Christmas morning. It's magical and exciting. And it's delicious. Our tradition on Christmas morning is to shower and then wait and wait for everyone to wake up. Typically, I'm starved by the time they make their way downstairs. Full of coffee and dizzy from hunger, the kitchen is my focus rather than the tree, the stockings and all of the gifts. But this year, my new son-in-law Michael and my daughter Jill were up at 6:30, having been awake off and on all night from excitement. After filling our coffee cups, we opened stockings and finally made our way back to the kitchen for smoked salmon frittata and orange rolls. It was a great combination of sweet and savory. I used the smoked salmon that I had smoked myself, and it was delicious, a fine way to start a Christmas morning.
Smoked-Salmon and Cream Cheese Frittata
8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese, cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes. Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.
Source:
"Gourmet | September 2003"
Start to Finish Time:
"0:25"
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Per Serving (excluding unknown items): 169 Calories; 11g Fat (60.2% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 428mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
