Smoked Salmon and Spinach Frittata

It’s a new year so time for some new recipes!  I love to try all sorts of different dishes.  Maybe it’s a good thing I run a lot because I eat a lot.  I don’t focus on any particular type of diet and I try to cook with only natural stuff, i.e. no diet or fat-free products.  I took this breakfast recipe from the Irish Cooking Bible ~ Smoked Salmon and Spinach Frittata.   Enjoy!

Smoked salmon and Spinach Frittata

2 tbs vegetable oil, divided (you can use any type you want)

1 medium red onion, diced (used a combination of red and white)

1 clove garlic, minced

6 oz baby spinach

10 eggs

1 tsp dried dill weed

1/4 tsp salt

1/4 tsp black pepper

4 oz smoked salmon, chopped

4 ounces Dubliner cheese, cut into 1/4″ cubes (I would cut smaller or even shred)

Position oven rack in upper-middle position.  Preheat broiler.

• Heat 1 tbsp. oil in large ovenproof nonstick skillet.  Add onion; cook 7 to 8 minutes or until softened, stirring occasionally.  Add garlic; cook and stir 1 minute.  Add spinach; cook and stir 3 minutes or until just wilted.  Transfer mixture to small bowl.

Saute Onions

Add the garlic

Add Spinach

Saute until slightly wilted

•  Whisk eggs, dill, salt and pepper in large bowl until blended.  Stir in salmon, cheese and spinach mixture.

Add the eggs and salmon

• Heat remaining 1 tbsp. oil in same skillet over medium heat.  Add egg mixture; cook about 3 minutes, stirring gently to form large curds.  Cook undisturbed 5 minutes or until eggs are just beginning to set.

• Transfer skillet to oven.  Broil 2 to 3 minutes or until frittata is puffed, set and lightly browned.  Let stand 5 minutes; carefully slide frittata onto large plate or cutting board.  Cut into wedges. (I couldn’t do this because my skillet had rubber on the handle ~ instead I put it in a pie dish and it worked fine)

My own personal note:  I have a gas oven so the 5 minutes of broiling wasn’t enough.  I actually set the oven to 350 and baked for about 15 minutes.  It came out much better!