Smoked Salmon and Spinach Frittata

If you have read my writing or recipes before, you'll know I love
eggs. Quiche also happens to be a staple in our weekly dinner menus.
They are easy, economical and can take on any flavor you want with the
ingredients you add. So you probably aren't surprised to see yet
another egg recipe. Since I love eggs and the French love to eat eggs
for dinner, I thought I'd combine the two here. Adding smoked salmon
(another one of my favorite ingredients) I've got a lovely dish to
present to you here.Frittatas are not much different. If you've done
any low-carb dieting you might be more familiar with frittatas, or if
you're vegetarian.I learned about frittatas through my vegetarian days
(cookbooks). So what's a frittata? Is it an omelet or a quiche? Good
question. Some will say omelet and some will say a crust-less quiche.
I like to treat them as a quiche. I prefer baking to frying even for
eggs (albeit the occasional desire for fried egg, sunny-side-up
please!)
As a working mom/wife/homemaker tossing everything into one
dish (less clean up) and baking them all at the same time (less
preparation time) has it's obvious advantages. Tired, overworked or
overwhelmed, sometimes being in the kitchen is just darn annoying.So
let's combine some eggs with some tasty smoked salmon and some frozen
yet thawed and drained spinach for some fiber and color. Let's use
whatever leftovers we have on hand and not worry about specific
measurements. Now, snip in some fresh tarragon (or use some frozen),
sprinkle with cheese (to your heart's desire) and bake.
While it's
baking, take a break, a bath or visit with the children or drink a
glass of wine. Whatever helps you unwind. Let the oven do the work.
Any leftovers can be for breakfast tomorrow (a motivation to get up a
little earlier).Smoked Salmon and Spinach FrittataThis is my idea of
frittata. I suppose it could also be called a crustless quiche. I use
less eggs and milk and increase the ingredients bit. I prefer to broil
it but you can also bake it.
4 eggs
1/2 cup or 125 ml milk, any type
1 cup or 100 g frozen spinach (two large "bricks" or five small ones),
thawed and excess water drained out
1 cup or 125 g smoked salmon chopped (several slices)
2/3 cup or 75 gr grated smoked cheddar or Gouda cheese
2 tablespoons snipped tarragon (fresh or frozen)Preheat oven to
190�C/375�F if baking or set it on broil; Whisk together eggs and
milk; pour in pie or quiche dish or other baking dish add salmon,
spinach, cheese and tarragon; swirl around ingredients to even
distribute, pepper to taste (no need for salt because salmon is
already salty).
Bake or broil for 20-25 minutes. Let cool slightly before serving.
Serve with a frozen vegetable medley (prepared according to package
directions) and tossed with lemon olive oil or butter.