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Salmon, potato and scallion frittata

Salmon, potato and scallion frittata
I love quiche, but I never make it.  The crust is what throws me.  That ingredient makes it simply to complicated for anything but a special occasion.

Twenty years ago I found myself in Venice, meandering down alley ways and over canals.  It was a sunny Sunday and the cafe's were full of people enjoying brunch.  In a spot I could never find my way back to I decided to join the trend.  It was at this little eatery that I enjoyed my first frittata. All the deliciousness of a quiche, all the simplicity of good Italian food.  Serve this for dinner or for a great brunch dish on weekends.


Salmon, potato and scallion frittata

  • 6 eggs
  • 1/3 cup milk or Soy Cream
  • 2 salmon fillets or a (14oz) can salmon, cut in chunks
  • 6 scallions, chopped
  • 2 large potatoes minced
  • 1 tbsp Dill Salt
  • 1 tbsp olive oil
  • 1 tbsp butter or Earth Balance (soy butter)
  • 1/2 lemon (optional)
  • optional add ins - asparagus, broccoli, peppers


Salmon, potato and scallion frittata

Preheat oven to 350f.  In a heavy oven safe skillet, heat the olive oil and cook the potatoes and scallions until they soften.  Squeeze lemon over salmon.  Stir in the salmon pieces and butter.  Beat the eggs, milk and Dill Salt lightly and pour over the mixture in the skillet. 
 
Bake for 30 minutes.  Serve hot or cold.  Delicious with a salad of any sort.

  Salmon, potato and scallion frittata

More delicious ideas for a fabulous brunch:

 

Photo Credit:  Julie Cecchini

 

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