L E G E N D A R Y S M O K E D M E A T S & S A U S A G E
O M A H A N E B R A S K A S I N C E 1 9 4 9
Stoysich
About the Recipe
The classic salmon and cream cheese combination gets transformed into a special Mother's Day Brunch Frittata.
Ingredients
10 large eggs
1/2 cup heavy cream
1/3 cup whole milk
2 tablespoons scallions, finely chopped
2 tablespoons fresh dill, finely chopped
1 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 tablespoons butter
3/4 cup red onion (about 1 large red onion), thinly sliced
4 ounces cream cheese, cut into small cubes
4 ounces smoked salmon, cut in small pieces
2 Roma tomatoes, cut into thin slices
1 tablespoon capers
Preparation
Preheat the oven to 325degrees (F). Whisk eggs in a medium-large bowl until well beaten. Whisk in heavy cream, milk, scallions, dill, black pepper, and salt, set aside. In a large ovenproof skillet, melt the butter over medium heat. Add egg mixture to skillet. Layer the red onion, cream cheese, smoked salmon, tomatoes, and capers on top of the eggs. Cook for 4 minutes over medium-heat without stirring or moving the eggs in any way. Transfer the skillet to the oven.
Bake until the top is golden brown and the frittata is set; about 30 minutes. Cool for 5-10 minutes, then cut and serve warm.