SMOKED SALMON-TOMATO-CHIVE MINI FRITTATAS

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.

Smoked Salmon-Tomato-Chive Mini Frittata

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

8 eggs

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!

Servings: 4

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SMOKED SALMON-RED ONION-CREAM CHEESE PIZZA

Though I can’t give an “all thumbs up” to this smoked salmon pizza, it’s only because my guys prefer more traditional pizzas like pepperoni and pineapple-ham. According to Senior, my offering was “too Olive Garden.” But I, for one, am a fan of those lovely restaurants–and was pleasantly surprised by the smoked salmon (not a big seafood fan). So if you enjoy pizza on the un-traditional (AKA exceptional side), this one could be for you.

Smoked Salmon-Red Onion-Cream Cheese Pizza2

PIZZA DOUGH (or you can buy pre-made):

1 cup warm water

1-1/2 tsp yeast

2-3/4 cups all-purpose flour

1 tsp sea salt

1 tsp oregano

3 tbsp olive oil + 2 tsp olive oil (divided)

PIZZA:

1 tbsp olive oil

1/4 large red onion, sliced thin

1-8 oz pkg reduced-fat cream cheese at room temperature

1-1/2 tbsp prepared horseradish

1/4 large red onion, minced

1/2 tsp sea salt

1/4 tsp ground black pepper

1 cup julienned baby spinach

5 oz smoked salmon, broken into small pieces

1/2 cup 6-cheese Italian blend

1) PIZZA DOUGH: Add warm water and yeast to small bowl, stir gently, and let sit 10 minutes

2) To large bowl, add flour, salt, oregano and 3 tbsp olive oil (reserving 2 tsp); stir to combine; pour in water-yeast mixture and stir well to combine; turn dough into lightly oiled bowl, cover, and let rise 1 hour

3) Preheat oven to 450 degrees

4) PIZZA: To large skillet over medium-high heat, add 1 tbsp olive oil and sliced red onion; stirring often, cook 7-8 minutes until onions soften; remove from heat and set aside

5) In medium-sized bowl, mix cream cheese, horseradish, minced red onion, salt, and black pepper; set aside

6) Lightly oil large pizza pan with 1 tsp reserved olive oil (reserving 1 tsp); on floured surface, roll out dough to fit large pizza pan; transfer dough to pan; brush dough with remaining 1 tsp olive oil; bake in oven 8 minutes until lightly golden; remove from oven (do not turn off)

7) Spread cream cheese mixture over pizza crust and scatter with: spinach, red onions, salmon, and 6-cheese Italian blend; bake in oven 4-5 minutes until cheese melts; serve

Servings: 4