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Prep Time: minutes
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Categories: American Classics, Breakfast, Brunch, Camille's Recipes, Casseroles, Comfort Food, Cooking Light, Dinner, Eggs, Italian, Kid Friendly, Kid's Corner, Lunch, Main Courses, Party Foods, Quiche, Side Dishes, Vegetarian, Week Nights, Weekend Fun
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Tags: American Classics, Brunch, Bsnsns Bread, Butter, Camille's Recipes, Camille's Smoked Salmon Frittata, Casseroles, Cheddar Cheese, Comfort Food, Cooking Italian, Counters, Dinner, Eggs, Feta Cheese, Fresh Eggs, Frosting, Italian, Kid Friendly, Kid's Corner, Light Side, Lunch, Main Courses, Milk, Mushrooms, Onion, Onions, Ovenproof Skillet, Party Foods, Pepper, Quiche, Salt, Side Dishes, Sliced Mushrooms, Smoked Salmon, Smoked Salmon Frittata, Spinach, Vegetarian, Victoria & Camille Glavin, Victoria Hart Glavin, Week Nights, Weekend Fun
Camille's Smoked Salmon Frittata
Victoria and Camille have been cooking together almost from the moment Camille was born. Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters. Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters. Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas. She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world. Here is Camille’s Smoked Salmon Frittata that she concocted last night. It was delicious and naturally there are no leftovers. Give her frittata a try for dinner, lunch or breakfast. It’s nice having a multi-meal dish at your fingertips.
INGREDIENTS
1 Diced Medium Onion
1 Tablespoon Butter
12 Fresh Eggs
1 Cup Milk
1/2 Cup Feta Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Sliced Mushrooms
1 Cup Spinach
3/4 Cup Smoked Salmon
1 Teaspoon Freshly Ground Pepper
Preheat your oven to 350º F. In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat. You will want the onions to be translucent. Turn off the heat and let the onions rest. In a large size bowl add all of the eggs. Whisk until well combined. Add the milk, cheese, mushrooms, spinach, salmon and pepper. If you want to add salt you can, but I chose not to because the salmon is already salty. Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan. Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean. Remove from the oven. Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado. Serves 8
