Mushroom and Smoked Salmon Frittata
I had a bunch of leftovers in my fridge ... 4 egg whites (from the cherry cheese danish braid), smoked salmon and a few strips of cream cheese (from the Philadelphia sushi roll), and 6 mushrooms from my last pizza making venture.
What to do, what to do!
I net-surfed and found a mushroom and smoked salmon frittata recipe which was a good fit for using up what I had.
Mise en place for frittata
"Mushroom and Smoked Salmon Frittata" - The presentation idea came from the raw salmon 'pizza' offered in sushi restaurants.
Mushroom and Smoked Salmon Frittata - serves 6 (12 as an appetizer)
1 tablespoon unsalted butter
8 ounces white button or cremini mushrooms, thinly sliced (6 only, diced)**
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs
6 large egg whites (4 only)**
1 ounce cream cheese, diced (not called for in original recipe)
1/3 cup green onions, thinly sliced
12 ounces smoked salmon, chopped (3-4 ounces only)**
2 tablespoons grated Parmesan cheese
Garnishes (optional)
2 tbsp sour cream, creme fraiche or mayonnaise
1/2 tsp of masago
sliced green onions
** Amounts actually used because that's all I had.
Heat oven to broil with top rack about 4” from broiler.
Heat a 10” nonstick, oven-proof skillet or cast iron frying pan over medium high heat. Melt the butter until it's foamy. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip the mushrooms and cook the about 5 minutes more, until other side is same color. Reduce the heat to medium low.
In a large bowl, whisk together the whole eggs and whites until they're frothy. Add the diced cream cheese, green onions and salt and pepper and stir through. Pour the egg mixture over the sauteed mushrooms and stir once or twice to combine, gently lifting the set eggs from the bottom of the pan and letting the loose mixture set on the bottom. Scatter the smoked salmon over the top of the frittata in the pan.
Cover the pan and continue to cook, without stirring, for 5 minutes, until the eggs are set.
Sprinkle with the grated cheese and place the pan under broiler until cheese melts, about 2 minutes.
After broiling to melt the Parmesan cheese
Remove the pan from the oven, place a plate over the pan and quickly turn the frittata onto the plate. Cover with the serving plate and flip the frittata over again, so that the melted cheese is now on the top.
Cut the frittata into wedges, garnish as desired and serve.
What to do, what to do!
I net-surfed and found a mushroom and smoked salmon frittata recipe which was a good fit for using up what I had.
Mise en place for frittata
"Mushroom and Smoked Salmon Frittata" - The presentation idea came from the raw salmon 'pizza' offered in sushi restaurants.
Mushroom and Smoked Salmon Frittata - serves 6 (12 as an appetizer)
1 tablespoon unsalted butter
8 ounces white button or cremini mushrooms, thinly sliced (6 only, diced)**
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs
6 large egg whites (4 only)**
1 ounce cream cheese, diced (not called for in original recipe)
1/3 cup green onions, thinly sliced
12 ounces smoked salmon, chopped (3-4 ounces only)**
2 tablespoons grated Parmesan cheese
Garnishes (optional)
2 tbsp sour cream, creme fraiche or mayonnaise
1/2 tsp of masago
sliced green onions
** Amounts actually used because that's all I had.
Heat oven to broil with top rack about 4” from broiler.
Heat a 10” nonstick, oven-proof skillet or cast iron frying pan over medium high heat. Melt the butter until it's foamy. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip the mushrooms and cook the about 5 minutes more, until other side is same color. Reduce the heat to medium low.
In a large bowl, whisk together the whole eggs and whites until they're frothy. Add the diced cream cheese, green onions and salt and pepper and stir through. Pour the egg mixture over the sauteed mushrooms and stir once or twice to combine, gently lifting the set eggs from the bottom of the pan and letting the loose mixture set on the bottom. Scatter the smoked salmon over the top of the frittata in the pan.
Cover the pan and continue to cook, without stirring, for 5 minutes, until the eggs are set.
Sprinkle with the grated cheese and place the pan under broiler until cheese melts, about 2 minutes.
After broiling to melt the Parmesan cheese
Remove the pan from the oven, place a plate over the pan and quickly turn the frittata onto the plate. Cover with the serving plate and flip the frittata over again, so that the melted cheese is now on the top.
Cut the frittata into wedges, garnish as desired and serve.