Smoked Salmon Frittata

1/4 piece from the cast iron skillet, topped with grated Romano cheese and served with braised kale with grated radish and salsa.   cost: approx $15

This recipe serves 4-6 people (4- generous servings, 6- light)

9 farm fresh eggs

3 red potatoes

1/2 red onion sliced

2 shallots

Pasture butter

2 crimini mushrooms

1/2 red or orange bell pepper

1 turnip

4-6 fresh basil leaves -a fine ribbon cut

small piece (1/8 to 1/4#) smoked salmon (optional)

finely grated Romano cheese (optional)

Side dish: 1 bunch of kale, a clove of garlic

4-6 radishes

slice the onion, shallot, mushrooms and bell pepper, dice the turnip.

in one skillet: Cut potato in small cubes and saute/steam in butter- covered, until tender and slightly browned.  the lid will keep moisture in, during the cooking process. Add a bit of salt to this, while cooking- and stir occasionally.

in another skillet: saute the onion and shallots in butter for 5 min, add the bell pepper, turnip and mushrooms and saute for 15-20 min

when potatoes are ready, add them to the sauteed veggie skillet, stir it up and add smoked salmon pieces (optional),  ribbon cut basil leaves and grated cheese- distributed equally in pan.  Add pepper.

Scramble 9 eggs in bowl, add a bit of milk (or water) and some salt.  pour this into skillet and cook at low/ med-low heat with good fitting lid for approximately 20-30 min.   Temperature will vary, depending on your stove- you want it to cook evenly, without burning.   While this is cooking, ribbon cut the bunch of kale, and braise in pan with butter/oil, and a clove of minced garlic until soft.  When finished, toss with grated radish and a dash of Bragg Amino Acid before serving.

Check Frittata after 15/20 min, by putting a fork or knife in, if there is still raw egg, continue cooking until egg is ‘just cooked’ and fluffy.  when ready, take off the heat, to the table and serve from the pan. Optional: if someone at the table is dairy intolerant, use alternative oil and serve the cheese on the side, to sprinkle on top.  cut into 4-6 pie like slices, serve with braised kale and salsa.

Please let me know how this recipe turns out for you.




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