Of course, you can add chopped or diced veggies—as well as herb and spices—to taste.
In Mediterranean countries, frittata are often served at room temperature, which makes them perfect do-ahead dishes.
They'll keep in the refrigerator for a few days, and provide terrific lunchbox fare.
Smoked Salmon Frittata
8 large eggs*
2/3 cup milk
2 tablespoons chives, finely chopped
1 teaspoon organic ground black pepper
1/2 teaspoon organic dried dill
1/2 teaspoon organic dried rosemary
1/2 teaspoon organic fennel seed
2 tablespoons organic extra virgin olive oil
1 cup red onion, thinly sliced
4 oz light cream cheese, cut into 1/2" cubes
4 ounces wild Alaskan Smoked Salmon or Nova Lox, cut into large strips
2‒3 fresh tomatoes, cut into slices
NOTE: Instead of the dill, rosemary and fennel, you could use 1‒1/2 teaspoon of Vital Choice Salmon Marinade Mix (plain or no-salt-added)
*If available, choose eggs labeled as providing 100 mg of omega-3s or more
- Have all ingredients ready at hand, and preheat oven to 400 F.
- In a medium bowl, whisk eggs until well beaten and slightly frothy.
- Whisk in milk, chives, pepper, and herbs. Set aside.
- In a large ovenproof skillet, heat olive oil 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.