An Easy Salmon Frittata You Can Make in 15 Minutes

Jeff and Jody Morgan of Covenant Winery in California suggest making their own smoked salmon frittata with Gruyere, a soft cow's milk cheese from Switzerland and France. If you can't find something to suit your taste, feel free to replace it with other soft cheeses, such as cheddar or gouda. Remember: The wider and shallower the pan, the faster the egg will cook. This frittata recipe from their latest cookbook, The Covenant Kitchen, is especially good for brunch, with buttered toast and maybe a glass of sparkling wine. Eggs go well with both white and red wine, so choose either one. Although the salinity of smoked salmon gives it a cool, crisp white color, choose red on a cold winter day.Smoked salmon frittata with gruyere and fresh herbs
Preheat the grill.In a large skillet suitable for frying, heat the olive oil over medium-high heat. Add the onion and green onion and simmer until the white onion is translucent, 3-4 minutes.Meanwhile, break the eggs into a large bowl and beat thoroughly until smooth. Add the salmon and stir to combine.Reduce the heat to medium-low, press the onion to the edge of the pan and pour in the egg-salmon mixture, making sure that the salmon is evenly distributed over the egg. Using a wooden spoon or rubber spatula, spread the onion over the pan. Spread the cheese slices evenly over the egg. Garnish with oregano. Cook until the egg is set, 3 to 5 minutes. The top of the frittata should still be liquid.Transfer the pan to the top rack of the oven directly under the broiler. Cook the frittata until the top sizzles and turns a golden brown, 3 to 5 minutes.Remove the pan from the oven, cut the frittata into quarters and serve immediately, sprinkled with freshly ground pepper to taste.