Quiche without crust. Frittata.
Sometimes you just don’t feel like leaving the house and you end up mentally going through your kitchen inventory to figure out what to make for dinner. Can you relate? Well, one of the ingredients we always have in our refrigerator (or are making a trip to Costco for) is eggs. I love eggs! They are light, delicious, and so versatile.
We also have this wonderful salmon that Mike caught in Sausalito a couple months ago. There was so much, we froze most of it. It was nice not having to buy salmon since it is one of the food we have regularly stocked in our kitchen.
So today was one of those days when I really wasn’t feeling like going to the store. Eggs for dinner and how-to-make-eggs-for-dinner on the brain, I remembered the quiche my host mother in France had made the first night I was there. So good, I wanted to try and duplicate it after I got home to the States.
I made one attempt in college before this one, semi-successfully. Just like then, my skillet is pretty wide, so the frittata is spread out over this area and comes out thin. If you like a fluffier frittata, you can use more eggs; just be sure to season them properly and be prepared for a longer oven bake, probably closer to an hour. You also have to be careful not to overcook the salmon or toughen the eggs.
6oz fresh salmon
4 oz cream cheese, cubed, set aside in bowl
5 oz baby spinach
One shallot, chopped
1t dried dill
salt and pepper
Olive oil and/or cooking spray
In a large skillet, heated to medium-high, add 1-2 T olive oil. Add shallots and heat until a nice golden brown begins to show. Add spinach, salt and pepper. Cook until wilted. Add to bowl of cream cheese. Spray skillet with cooking oil, whisk dill into eggs, add eggs to skillet. Distribute spinach, cream cheese, and salmon evenly.
Bake 350F for 30 minutes.