How about an easy, make-ahead frittata for the holidays? Frittatas are quick and simple to make and you can be wildly creative with what goes into them, making full use of leftovers or any extras you might find in your fridge. This particular version was inspired by a friend’s recipe for roasted Salmon with almonds and has become one of our favorite holiday dishes to serve a crowd.
If your feeding a crowd, use a full dozen eggs -I used Pete and Gerry’s Organic eggs. They’re delicious, free-range and certified humane, I like that. You can make this frittata the night before and gently reheat when you’re ready to eat- the perfect addition to a holiday breakfast buffet table!
Salmon, Cheese and Almond Frittata
12 eggs
1 cup half and half
2 teaspoons salt
1 teaspoon pepper
1 cup Jarlsberg cheese, grated
2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, minced
1 pound salmon, chopped into one-inch pieces
1 1/2 cup spinach, washed and chopped
1/2 cup sliced almonds
Pre heat oven to 350 degrees
In a large bowl, beat the eggs with the half and half. Mix in salt and pepper and then stir in the grated cheese. Set aside.
In a 12-inch cast iron pan, heat the butter over medium-high heat. Add the onion and sauté until translucent and then add the garlic and stir for another minute. Add the salmon pieces and gently stir until they just begin to color on one side. Pour the egg and cheese mixture into the hot pan and then add the chopped spinach and stir gently with a rubber spatula, pulling the egg away from the sides and bottom.
Reduce the heat to low, and let the frittata cook uncovered on the stovetop for about 2-3 minutes. Place the pan into the preheated oven and bake uncovered for about 20-25 minutes, or until the frittata is just set on top and beginning to brown around the edges.
Serves 6-8
Made in partnership with Pete and Gerry’s Eggs
