Preparation. Heat oil in a 12-inch ovenproof nonstick skillet (make sure there is no plastic on the skillet) on stovetop. Kale and smoked salmon frittata with potatoes and feta cheese is always a crowd-pleaser at brunch or serve with a side salad for dinner. Learn how to make Creamy Smoked Salmon and Dill Frittata. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Pour over the salmon and onion, and stir gently. Whisk in milk, chives and black pepper. Heat the olive oil in an 8-inch omelet pan. In a large bowl, whisk together the eggs, milk, salt and pepper. Next, fill each muffin about 3/4 of the way with the egg mixture and then dollop on small pieces of cream cheese evenly across each muffin. Especially one that is brimming with burst tomatoes, briny capers, zippy red onions, and refreshing dill. The inspiration hit me at random, actually. DIRECTIONS. View Recipe: Creamy Smoked Salmon and Dill Frittata Smoked salmon and eggs go hand in hand, and combining them in this frittata makes for an elegant and delicious dish. 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. Try our delicious Smoked Salmon Frittata recipe here! Step 3: Time to Fill Muffin Tin. Preheat an oven to 350°F (180°C). There’s no bad time for a fluffy smoked salmon frittata. Add the salmon and olives; cook and stir briefly to release the flavors. Evenly distribute spinach, shallot, and smoked salmon into each of the muffins. This smoked salmon frittata is a perfect Mother’s Day brunch recipe: easy to prepare and delicious to enjoy. Bake until the top is golden brown and the frittata is set, about 30 minutes. If you’re wondering if the crave-worthy lox bagel inspired this frittata, the answer is a resounding hell yes. Add leek; cover and cook until tender, about 4 minutes. Add the onion and potato. Skin the salmon and break the flesh into bite-size pieces. Preheat oven to 400 degrees. In a medium bowl, whisk together the eggs, milk and cream. Melt butter in medium nonstick ovenproof skillet over medium heat. 3 of 17 Cook about 5 minutes, or until the onion is soft and the edges of the potato begin to brown and crisp. Heat the broiler. JavaScript seems to be disabled in your browser. In a medium bowl, whisk eggs until well beaten and slightly frothy. Cook for 3 minutes on the stovetop without stirring, then transfer to oven. Add egg mixture to skillet, and then quickly arrange onion, cream cheese, smoked salmon and tomatoes on top of eggs, distributing evenly. Preheat broiler. 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