Jeff and Jodie Morgan of the Covenant winery in California suggest making their smoked salmon frittata with Gruyère, a mild cow’s-milk cheese from Switzerland and France. If you can’t find one to your liking, feel free to swap in other mild cheeses such as cheddar or Gouda. Remember: The wider and shallower the pan, the faster the egg will cook. This frittata recipe from their latest cookbook, The Covenant Kitchen, is especially good for brunch, with buttered toast on the side and perhaps a glass of sparkling wine. Eggs pair well with both white and red wine, so choose whichever. While the saltiness of the smoked salmon leads us to a cool, crisp white, on a cold winter day, go for a red.
Smoked Salmon Frittata with Gruyère and Fresh Herbs
- Yields: 4 servings
Preheat the broiler.
In a large, broiler-proof skillet, heat the olive oil over medium heat. Add the onion and green onions and sauté until the white onion is translucent, 3 to 4 minutes.
Meanwhile, crack the eggs into a large bowl and whisk to blend thoroughly. Stir in the salmon.
Reduce the heat to medium-low, push the onion to the edge of the skillet, and pour in the egg/salmon mixture, making sure the salmon is evenly distributed amid the egg. Use a wooden spoon or rubber spatula to spread the onion in the pan. Lay the cheese slices evenly across the top of the egg. Garnish with the oregano. Cook until the bottom of the egg has set, 3 to 5 minutes. The top of the frittata should still be runny.
Transfer the skillet to the top oven rack directly under the broiler. Cook the frittata until the top sizzles and takes on a golden brown hue, 3 to 5 minutes.
Remove the pan from the oven, cut the frittata into quarters, and serve immediately with freshly ground pepper to taste.