When I think of a frittata I usually think of a special occasion, a time consuming and labor-intensive meal that doesn’t occur on a regular basis. I now stand corrected. This Lox Frittata is not only elegant but easy to make and whips up in no time. It’s the perfect make ahead dish as it re-heats and travels well – a huge plus in my book! I like to make it on a Sunday and have it for breakfast throughout the week.
This Lox Frittata is a product of February’s Recipe ReDux challenge:
Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!
- 12 large eggs
- ½ cup whole milk
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon lemon zest
- 8 ounces lox, cut into ¼-inch pieces
- 3 green onions, thinly sliced (1/3 cup)
- 2 tablespoons capers, drain and chopped
- 3 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1 small red onion, diced (1 cup)
- 3 ounces goat cheese, crumbled (3-4 ounces)
- Preheat oven to 375° F.
- Mix together eggs, milk, salt, pepper and lemon zest using a hand mixer on low, about 1 minute. Add salmon, green onions, capers and dill. Mix and set aside.
- Heat olive oil in a 10-inch non-stick skillet over medium-high until shimmering. Add red onion and sauté for 3 minutes until crisp tender then lower heat to medium-low.
- Pour in egg mixture and increase heat to medium. Gently stir and scrape pan until large curds form, about 5 minutes. Turn off heat and drop goat cheese crumbles evenly over top of eggs.
- Transfer skillet to oven and bake for 12-15 minutes until center is set. Remove skillet from oven and rest for 5 – 7 minutes. Run a rubber spatula around edges of pan, flip and unmold onto large plate, invert once more onto serving patter.