Frittatas are open-faced omelettes that can be made with just about any combination of ingredients. We like the combination of smoked salmon, peas, chives, and mint - but go ahead and create your own versions. Use up leftovers, and experiment with various cheeses and herbs for different flavors. Frittata is delicious for brunch or as a spring luncheon served with a green salad. For a change of pace, cut the frittata into small squares, toss it with Earthbound Farm Organic Baby Mixed Greens, and add a splash of your favorite vinaigrette for a hearty salad.
|1/2 cup||half and half|
|2/3 cup||fresh ricotta cheese|
|3/4 cup||diced smoked salmon (1/4 inch dice)|
|1 cup||fresh or frozen - thawed (peas)|
|1/4 cup||snipped chives|
|2 tablespoons||fresh chopped mint|
|freshly ground pepper (to taste)|
|2 tablespoons||unsalted butter|
Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
Place the eggs, half and half, and ricotta in a large bowl and whisk to blend. Stir in the salmon, peas, chives, mint, salt, and pepper to taste.
Place a 9- or 10-inch ovenproof skillet over medium heat and melt the butter. Pour the egg mixture into the skillet and cook without stirring until the bottom and sides of the frittata start to set, 3 to 5 minutes. The top of the frittata will still be wet.
Transfer the skillet to the oven and bake until the frittata has puffed and is set in the middle, about 15 minutes. Remove from the oven and let cool for 5 minutes before inverting the frittata onto a large platter. Cut into wedges and serve hot or at room temperature.