Smoked Salmon and Potato Frittata
By Jessica RudolphPublished on August 23, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
4 ounces cream cheese, cut into ½-inch pieces, divided¼ cup water 10 large eggs ⅜ teaspoon table salt, divided½ red onion, sliced thin2 tablespoons lemon juice ¼ cup extra-virgin olive oil, divided2 cups frozen diced hash brown potatoes 4 ounces smoked salmon, chopped2½ teaspoon everything bagel seasoning2 plum tomatoes, cored, halved lengthwise, and sliced crosswise ¼ inch thick½ cup coarsely chopped fresh dill
Before You Begin
You can use store-bought everything bagel seasoning or you can make your own; to do so, combine ½ teaspoon each of sesame seeds, poppy seeds, dried minced garlic, dried onion flakes, and kosher salt.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Microwave half of cream cheese in large bowl until softened, about 20 seconds. Whisk in water until smooth. Whisk in eggs and ⅛ teaspoon salt. Combine onion and lemon juice in second bowl; set aside.
- Heat 2 tablespoons oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add potatoes and cook until tender, about 5 minutes. Stir in egg mixture and salmon. Off heat, scatter remaining cream cheese over top and press lightly to partially submerge. Sprinkle evenly with bagel seasoning. Transfer skillet to oven and bake until frittata is just set in center, 10 to 12 minutes.
- Meanwhile, toss tomatoes, dill, remaining ¼ teaspoon salt, and remaining 2 tablespoons oil with onion mixture to combine. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Cut frittata into wedges and serve with onion-tomato salad.
Time
45 minutesYield
Serves 4Ingredients
4 ounces cream cheese, cut into ½-inch pieces, divided
¼ cup water
10 large eggs
⅜ teaspoon table salt, divided
½ red onion, sliced thin
2 tablespoons lemon juice
¼ cup extra-virgin olive oil, divided
2 cups frozen diced hash brown potatoes
4 ounces smoked salmon, chopped
2½ teaspoon everything bagel seasoning
2 plum tomatoes, cored, halved lengthwise, and sliced crosswise ¼ inch thick
½ cup coarsely chopped fresh dill
Ingredients
4 ounces cream cheese, cut into ½-inch pieces, divided
¼ cup water
10 large eggs
⅜ teaspoon table salt, divided
½ red onion, sliced thin
2 tablespoons lemon juice
¼ cup extra-virgin olive oil, divided
2 cups frozen diced hash brown potatoes
4 ounces smoked salmon, chopped
2½ teaspoon everything bagel seasoning
2 plum tomatoes, cored, halved lengthwise, and sliced crosswise ¼ inch thick
½ cup coarsely chopped fresh dill
Ingredients
4 ounces cream cheese, cut into ½-inch pieces, divided
¼ cup water
10 large eggs
⅜ teaspoon table salt, divided
½ red onion, sliced thin
2 tablespoons lemon juice
¼ cup extra-virgin olive oil, divided
2 cups frozen diced hash brown potatoes
4 ounces smoked salmon, chopped
2½ teaspoon everything bagel seasoning
2 plum tomatoes, cored, halved lengthwise, and sliced crosswise ¼ inch thick
½ cup coarsely chopped fresh dill
Why This Recipe Works
Using frozen hash browns was a timesaving convenience, allowing us to get this bagel-inspired dinner on the table in no time.
Before You Begin
You can use store-bought everything bagel seasoning or you can make your own; to do so, combine ½ teaspoon each of sesame seeds, poppy seeds, dried minced garlic, dried onion flakes, and kosher salt.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Microwave half of cream cheese in large bowl until softened, about 20 seconds. Whisk in water until smooth. Whisk in eggs and ⅛ teaspoon salt. Combine onion and lemon juice in second bowl; set aside.
- Heat 2 tablespoons oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add potatoes and cook until tender, about 5 minutes. Stir in egg mixture and salmon. Off heat, scatter remaining cream cheese over top and press lightly to partially submerge. Sprinkle evenly with bagel seasoning. Transfer skillet to oven and bake until frittata is just set in center, 10 to 12 minutes.
- Meanwhile, toss tomatoes, dill, remaining ¼ teaspoon salt, and remaining 2 tablespoons oil with onion mixture to combine. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Cut frittata into wedges and serve with onion-tomato salad.
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