Golden Onion And Dill Frittata Recipes

SALMON AND DILL FRITTATA

Steps:

• Put the salmon in a medium saucepan with the bay leaf and peppercorns, cover with water and bring to the boil. Lower the heat and simmer, covered, for 5-10 minutes until cooked through. Remove the salmon from the liquid, flake into a bowl and leave to cool.
• In a non-stick frying pan, heat the oil over a low heat and gently sweat the onion and potato for 20 minutes, covering with a lid, large plate or aluminium foil.
• In a mixing bowl, whisk the eggs, cream and dill together and lightly season with salt and freshly ground pepper.
• Preheat the broiler. Add the salmon to the potato and onion and pour the cream mixture over. Increase the heat and cook for 10 minutes, or until the egg has started to set.
• Put the frying pan under the hot broiler for 2-3 minutes until golden. If no grill is available, put a lid on the pan and continue to cook until the frittata is set.
• Cut into large slices and serve with a lightly dressed green salad.

FRITTATA

Steps:

• Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
• Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
• Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
• Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

GOLDEN ONION AND DILL FRITTATA

Steps:

• In 8-inch (20 cm) nonstick skillet, heat oil over medium heat. ( I use half butter, half oil).
• Cook onion, stirring occasionally, until softened and golden, about 7 minutes.
• In a bowl, whisk together eggs, milk, dill, mustard, salt and pepper.
• Sprinkle croutons over onions.
• Pour egg mixture over croutons, stirring gently to combine.
• Cover and cook over medium-low heat until set, about 15 minutes. Flip frittata onto serving plate. To serve cut into wedges.
• Note: I have used purchased seasoned croutons, I find them quite salty, I recommend reducing the the amount of salt to 1/2 teaspoon.