Smoked salmon with all the bagel fixings, sprinkled with everything bagel seasoning, is all enfolded in a creamy egg frittata.
I work very early mornings at the bakery. The Boy works evenings at the hospital. So, we eat together as a family at around 1:30 in the afternoon. A late lunch, very early dinner kind of meal. The Boy is trying to get us to call it “linner”. Not going to happen.
The first time I ever made a frittata, it was one of those “Oh darn! I didn’t plan anything for lunch!” moments. (I didn’t say darn, but this is a family friendly blog). But I had eggs, cheese, and some leftover veggies. I had the makings of a frittata! To be honest, I don’t always love eggs. I’ve had quiche and frittatas, and even scrambled eggs and omelettes that were overcooked and had that weird rubbery texture. I wanted to eat some eggs, not gnaw on a rubber chicken! Blech!
My frittata has what might appear to be a disproportionate ratio of eggs to cream and it takes a little longer to bake, but what you end up with is a cloud of fluffy, soft creamy, eggs. Add in some incredible fillings, and you’ll forget all about those other egg dishes!
Bringing together The Boy’s love of bagels with lox with my need to make a last minute lunch, and my fluffy frittata is a no brainer. After you try this recipe (Oh, please do try it!), have some fun! Change up the fillings, add different meats or vegetables, toss in another cheese – go crazy! The world is your frittata!
- 8 oz smoked salmon, cut in pieces
- 1 cup grape tomatoes, cut in half
- 3 tbsp capers, drained and rinsed
- 1/4 red onion, sliced very thinly
- 2 tbsp chopped chives
- 8 large eggs
- 1 cup heavy cream
- 1/4 cup cream cheese
- 2 tbsp everything bagel seasoning (You can buy it at your local Hipster Joe's, from Our Interweb Overlords, or make your own. I vote for making your own!)
Everything Bagel Seasoning Topping (this makes a lot, but you'll use it on "everything")
- 1/4 cup poppy seeds
- 1/4 cup white sesame seeds
- 3 tbsp dried minced garlic
- 3 tbsp dried minced onion
- 2 tbsp coarse kosher salt
- Preheat oven to 350°. Spray frittata pan liberally with non-stick spray. If you don't have designated frittata pan, a large pie plate will do. You just need a shallow dish that will hold six cups of ingredients. Place the dish on a foil lined baking sheet to catch anything that might spill out as you walk this to the oven. Without it, you might end up with some egg on your feet. I'm just guessing. That totally never happened to me.
- Chop and slice all of your frittata ingredients and place most of them in the bottom of your dish. Save a small amount to place on top all pretty-like before baking. Also, save the cream cheese for dotting on the top. The reason I have you put the ingredients in separately before adding the eggs is because your dish might hold a different volume than mine, and ingredients for different frittatas take up varied amounts of space. By adding the eggs last, you'll just have some nice clean eggs leftover for an omelette or scrambled eggs tomorrow, rather than a small amount of extra frittata mix. Look at us, thinking ahead and all.
- Crack your eggs into a large bowl. Add the heavy cream and whisk until completely blended. It will be beautifully creamy looking. I know it seems like an outrageous ratio of cream to eggs, but trust me, this will make an amazingly fluffy frittata!
- Pour the egg mixture about 1/2 inch from the top of your dish and Use a rubber spatula to gently mix with all the ingredients. Dot the top of the frittata with small pieces of the cream cheese that you pinch off with your fingers.
- Finishing filling your dish with the eggs, kinda drizzling it around, so you don't disturb the fillings too much. You did such a good job of getting them all even, don't rock the boat. You can fill it as close to the top as you want, allowing some room for you to walk it to the oven without getting eggs on your feet. Who does that? Definitely not me. Sprinkle the top with everything bagel seasoning to your heart's content.
- Bake at 350° for 30 minutes and then rotate the pan to ensure even baking. Bake for another 10-15 minutes, or until you can press on the center of the frittata and it lightly bounces back and no wet eggs gush out. Mmm. Gush. Let it sit on the counter for at least 10-15 minutes, to allow it to "set" completely before slicing. Look at it for a minute. Isn't it pretty? Slice and serve. Maybe put a little arugula salad on the side. Frittatas are great hot, cold, or even at room temperature. Or at midnight, right out of the dish, like The Boy does when he gets home from work. However you decide to partake, enjoy!