Ok, maybe I’m exaggerating just a little because you’re bound to make poor gastronomical mistakes sooner or later but, this lovely little recipe from One Perfect Bite is a good one and an easy one too. A frittata, the word so flippantly used in Panera menus around the nation, is basically just a fancy, Italian omelette.
The original recipe calls for smoked salmon but since I usually make my dinner decisions at, say, 5:00pm, I didn’t really have time to smoke my salmon for a few hours. So I simply seasoned a couple of defrosted salmon cuts (wild-caught is the way to go), pan-seared it then shredded it using two forks. Easy.
But the real ingredient that I think makes this recipe super scrumptious is the use of Gruyere cheese. It added a certain salty/sweet kick that complimented the salmon perfectly.
Strangely enough, the nearby Publix wasn’t stocked with fresh dill so I had to do without the garnish but a little dollop of sour cream is all you need to complete this darling little brunch or dinner treat. I’d also recommend that after the 20 minutes of baking time Mary suggests, you broil it on low for about another 5-10 minutes to get a crispier, golden brown top! But don’t just take my word for it – go try it!
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Tags: baking, brunch, cheese, dinner, frittata, recipe, salmon
And I’ve gotta say, your site is looking gorgeous too. It’s just missing a blog link...
I’m so glad you liked frittata. I, by the way, agree about broiling but with one caution…keep your eye on the frittata. We’ll not speak about how many times I’ve really, really browned stuff under the broiler
. Have a great day.
I bet my pumpkin puffs with Gruyere cheese made you want to make this huh.
You, my friend, need a URL stat!
Thanks Mary! It turned out really well – plus it’s so versatile, one could replace the salmon with something else but it works so well together!