Sunday, November 14, 2010

Smoked Salmon Frittata with Goat Cheese, Capers & Red Onion

We had a guest in town recently, and while I know he wouldn't care what I fed him, I still feel obligated to step it up a notch when I'm feeding someone other than Max or myself.  Looking through the frige on Sunday morning I was inspired by some smoked salmon and left over goat cheese.  Try this lovely combination of flavors the next time you want to make an impressive and Gundry-friendly breakfast or brunch.  Actually, this hearty frittata could stand up as lunch or even dinner.
Extra virgin olive oil
1/4 cup red onion, chopped
8 eggs, whisked with salt and pepper
2 slices smoked salmon, torn into pieces
1/4 cup goat cheese, crumbled
1 tablespoon capers

Turn the broiler onto high heat.  Heat olive oil in a large skillet.  Add onion and cook until translucent.  Add whisked egg.  Carefully place pieces of salmon, goat cheese crumbles and capers into the egg.  Cook until the sides are set and will separate from the edge of the skillet.  Place the skillet under the broiler and cook until the frittata is lightly browned.
Serves four.

For more on frittatas check out these recipes here and here.

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