Some of my favorite flavors come together in this recipe to create the ultimate frittata. Instead of cooking it in a frying pan, I use a springform pan, which allows for foolproof transferring to a serving dish. I always switch between using za’atar and chipotle chile powder to flavor this frittata (usually depends on who is eating it!). So here, I’m letting you choose between them.
- Cook Time
- Prep Time
- Makes one 10-inch (25-cm) frittata; serves 6–8Servings
- 1 tablespoon extra-virgin olive oil
- 1 red onion, thinly sliced
- 1 bunch fresh dill, finely chopped
- 8 slices smoked salmon, about 1⁄4 lb (115 g) total weight, roughly chopped
- 1 tablespoon unsalted butter
- 8 large eggs, lightly beaten
- 1 tablespoon za’atar (for mild flavor) or chipotle chile powder (for some bite)
- Kosher salt and freshly ground pepper
1. Preheat the oven to 425°F (220°C). In a large sauté pan, heat the oil over medium-highheat.
2. Add the onion and cook, stirring occasionally, until caramelized and slightly crisped, 8–10 minutes. Remove from the heat and stir in the dill and salmon. Let stand for 5 minutes. Meanwhile, put the butter in the base of a 10-inch (25-cm) springform pan. Place the pan in the oven until the butter melts, about 3 minutes.
3. While the butter is melting, add the eggs, za’atar or chile powder, 1 teaspoon salt, and 1⁄2 teaspoon pepper to the onion mixture and whisk well.
4. Carefully remove the hot pan from the oven, swirl the melted butter around so it covers the base of the pan evenly, and pour in the egg mixture. Immediately return the pan to the oven and bake until the frittata is firm, about 25 minutes.
5. Let cool for 5 minutes, then release the sides of the springform pan and transfer the frittata to a serving dish. Slice and serve warm or at room temperature.
Recipe courtesy of The New Kosher.