Do you have an inspirational blog? Just saw this….why not enter Run to Napa at ZOOMA Women’s Race Series.
It’s a new year so time for some new recipes! I love to try all sorts of different dishes. Maybe it’s a good thing I run a lot because I eat a lot. I don’t focus on any particular type of diet and I try to cook with only natural stuff, i.e. no diet or fat-free products. I took this breakfast recipe from the Irish Cooking Bible ~ Smoked Salmon and Spinach Frittata. Enjoy!
Smoked salmon and Spinach Frittata
2 tbs vegetable oil, divided (you can use any type you want)
1 medium red onion, diced (used a combination of red and white)
1 clove garlic, minced
6 oz baby spinach
1 tsp dried dill weed
1/4 tsp salt
1/4 tsp black pepper
4 oz smoked salmon, chopped
4 ounces Dubliner cheese, cut into 1/4″ cubes (I would cut smaller or even shred)
Position oven rack in upper-middle position. Preheat broiler.
- Heat 1 tbsp. oil in large ovenproof nonstick skillet. Add onion; cook 7 to 8 minutes or until softened, stirring occasionally. Add garlic; cook and stir 1 minute. Add spinach; cook and stir 3 minutes or until just wilted. Transfer mixture to small bowl.
- Whisk eggs, dill, salt and pepper in large bowl until blended. Stir in salmon, cheese and spinach mixture.
- Heat remaining 1 tbsp. oil in same skillet over medium heat. Add egg mixture; cook about 3 minutes, stirring gently to form large curds. Cook undisturbed 5 minutes or until eggs are just beginning to set.
- Transfer skillet to oven. Broil 2 to 3 minutes or until frittata is puffed, set and lightly browned. Let stand 5 minutes; carefully slide frittata onto large plate or cutting board. Cut into wedges. (I couldn’t do this because my skillet had rubber on the handle ~ instead I put it in a pie dish and it worked fine)
My own personal note: I have a gas oven so the 5 minutes of broiling wasn’t enough. I actually set the oven to 350 and baked for about 15 minutes. It came out much better!