Riverside Ovens
Test Kitchen

The beauty of the frittata is that virtually anything goes – if you have 10 eggs on hand, a favorite meat in mind, and some fresh herbs, a frittata could be yours in 30 minutes.  This particular recipe calls for smoked salmon and chives, but I could as easily see crumbled pork sausage or good ham at

the bottom of the pan with fluffy eggs cooked over the top.  First need is to chip away the smoked salmon to bite size pieces and set aside.  Whip up 10 eggs and some rich milk in a bowl, add some diced chives and grated cheese if desired (we skipped the cheese in this case but added some extra

coconut oil for richness and texture). Add the chipped salmon to the bowl, softly stir, and season by at least salt and pepper, then dump this mixture into a pan that is deep enough and that is okay for the oven.  Let the mixture solidify for just a couple of minutes over medium heat on the stove top, then bake uncovered for 25 minutes in a 350 oven.  The frittata is done when the top begins to brown and

fluff up; the sides begin pull away from the greased pan and should easily cut all the way through.  We served with sweet potato waffle fries as our sort of hash brown substitute.  When an egg dish, for whatever reason, sounds like a good dinner option but a fried egg or omelette seems too much like breakfast, the frittata might be the ticket.