Junior Too grimaced when he saw me beating eggs with half-and-half (he’s not big on eggs), so I decided to make this egg-based meal special for my seafood lover by bypassing ham in favor of smoked salmon. Score! Both he and Senior devoured this tasty frittata, and though I would have preferred ham, I didn’t leave much on my plate either. Note: If you don’t own mini-casserole dishes, bake in a large casserole dish for an additional 15-20 minutes or until eggs are set.
spray olive oil
1 cup grape tomatoes, halved
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
1/4 tsp dried oregano
1 cup shredded Italian 6-cheese blend, divided
6 oz smoked salmon, flaked
3/4 cup half-and-half
1/2 tsp sea salt
1/4 tsp ground black pepper
1) Preheat oven to 425 degrees; oil 4 mini-casserole dishes with spray olive oil
2) Layer ingredients, dividing equally between casserole dishes: tomatoes, chives, parsley, oregano, 3/4 cup cheese (reserving 1/4 cup for topping), and salmon; set aside
3) In medium bowl, whisk together eggs, half-and-half, salt, and pepper; pour over tomato-smoked salmon layers; bake in oven 20-25 minutes until eggs are set; sprinkle reserved 1/4 cheese over frittata and bake additional 2-3 minutes until cheese melts; enjoy!