“The frittatas I serve at the Inn are basically thick open-faced omelets. Toppings used are only limited by your imagination. Some of my favorite combinations include broccoli, bacon and Swiss cheese or bell peppers, prosciutto and Boursin cheese or cooked lobster, asparagus and Spanish Manchego cheese.”—Michael Salmon, Hartstone Inn, Camden
image: myrecipes.com
Atlantic Smoked Salmon Frittata
Michael Salmon, Hartstone Inn: Signature Recipes From an Elegant Maine Inn
6 large whole eggs
1/4 cup whole milk
1/4 teaspoon kosher salt
2 Tablespoons unsalted butter
2 ounces Atlantic smoked salmon
1/4 cup grated sharp Vermont cheddar
2 Tablespoons finely chopped red onion
2 Tablespoons capers
Freshly ground black pepper
2 Tablespoons chopped chives
2 Tablespoons sour cream
Fruit for garnish
These are individual open-faced frittatas. Crack the eggs in a medium-sized bowl. Whisk well. Add milk and salt, and mix.
In a 7-inch nonstick sauté pan, melt 1 Tablespoon of butter over medium heat. Add half of the egg mixture and stir gently (as you would for scrambled eggs) until the eggs are about 3/4 firm. Stop stirring and let the eggs set up. Flip over and firm up the other side. Remove to a baking sheet and cook the other half of the egg mixture in the same way.
Spread one ounce of the smoked salmon over each frittata. Evenly sprinkle the cheese, red onion, and capers and crack some black pepper on each frittata. Place the baking sheet under a salamander or broiler to melt the cheese and lightly brown the top of the frittatas. Sprinkle with the chives.
Serve with a spoonful of sour cream and a fruit garnish on the side.
Serves 2.
image: onceuponafeast.blogspot.com 
