Ingredients
- 8 large eggs
- ⅔ cup milk
- 2 tablespoons finely chopped chives
- 1 teaspoon freshly ground black pepper
- 1 – 2 tablespoons extra virgin olive oil or butter
- 1 cup thinly sliced red onion
- 4 ounces cream cheese, cut into ½-inch cubes
- 4 ounces pre-sliced smoked salmon, cut into large strips
- 2 – 3 plum tomatoes, cut into slices
Make it step by step
- Preheat oven to 400°F.
- In a medium bowl, whisk eggs until well beaten and slightly frothy.
- Whisk in milk, chives and black pepper and set aside.
- In a large ovenproof skillet, heat olive oil over medium heat until hot but not smoking.
- Add egg mixture to skillet, and then quickly arrange remaining ingredients, in order, on top of eggs, distributing evenly and attractively.
- Cook for 3 minutes on the stove-top without stirring, then transfer to oven.
- Bake until the top is golden brown and the frittata is set, about 30 minutes.
- (baking time will vary with the size of the skillet, so continue to bake until center is just firm to the touch).
- Let cool slightly before serving.
- Cut into wedges.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.