Sometimes, only an egg will do.
Sometimes, it’s the only protein in the fridge so it’s either eggs or nothing.
A frittata is an open-faced omelet, mastered by the Spanish (maybe in response to the fussiness in which the French insist upon for crafting the perfect omelet — the bottom can’t show a smidgen of brown; it must be folded into thirds just so — something like that.)
The Spanish are totally cool with a little browning on the bottom. And folding? Please, too much trouble.
All I know is that it’s much easier to make a frittata than an omelet, and besides that, It’s prettier. You get to see all the ingredients front and center.
Smoked Salmon and Herb Frittata
(or 2 if you have a side dish or you’re just not that hungry)
1 teaspoon butter*
1 tablespoon minced red onion
3 large eggs
2 tablespoons grated Parmesan (or any cheese, really, or no cheese)
2 ounces smoked salmon, roughly chopped (reserve 1 tablespoon for garnish)
2 tablespoons minced herbs (I used chives and dill, and an extra teaspoon of chives for garnish)
1 teaspoon drained capers
2 tablespoons plain yogurt (thinned with a little milk or cream)
Heat the oven to 350° F. Melt the butter in an 8-inch ovenproof non-skillet over medium-low heat. Stir in the onion and cook until fragrant, about a minute or two. Beat the eggs with the cheese, if using, and pour into the skillet. Sprinkle the top with the salmon and herbs. Stir gently just once or twice to distribute the salmon and herbs. Place the skillet in the oven and bake until the eggs are just set, about 12 minutes, maybe 15. Remove from oven and loosen with a rubber spatula. Slide onto a serving plate. Cut into four wedges. Garnish with reserved salmon, chives and capers. Drizzle with thinned yogurt.
*If you don’t use a non-stick skillet, you’re gonna need a lot more butter to keep it from sticking. Just sayin’.