This Smoked Salmon And Potato Frittata Is Making Us Drool!

While omelets are typically made to serve just one, Frittatas can serve a crowd and be eaten hot or cold. My Smoked Salmon and Potato Frittata combine salmon’s rich, smoky flavor with eggs and potatoes. An irresistible fusion that redefines indulgence.

=== 🍽🍸🥩 RECIPE ===
Serves 4-8
12 large eggs
1 – 15 ounce (425g) can of diced potatoes, drained
8 ounces (226g) smoked salmon, roughly chopped
3 scallions, sliced
4 ounces (113g) plain goat cheese
2 tablespoons fresh dill, chopped
Salt & pepper
2 ounces (60ml) half & half or cream
2 tablespoons butter

In a non-stick frying pan over medium heat, melt the butter. then add the diced potatoes and scallions. Season with salt and pepper. Sauté until softened and slightly golden.

While the vegetables soften, prepare the eggs.
In a large bowl combine the eggs, half & half, salt & pepper, then whisk to combine. Once mixed, add the dill and smoked salmon. Stir to combine.

Lower the heat, and add the egg mixture and cook for 3 to 4 minutes to set the bottom. While the bottom sets crumble in the goat cheese.

Place pan in a 350°F degree (180°C) oven and bake until set, about 10 to 15 minutes. Remove from oven and allow to sit for 5 to 8 minutes to set. Turn out on a cutting board or large platter. Cut into 8 slices and serve immediately.

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