kc*
6 lg. eggs
2 Tbsp. milk
1 Tbsp chopped fresh dill
1 tsp. kosher salt
Freshly ground black pepper
2 Tbsp. chopped chives
2 oz. cream cheese, softened
2 oz. smoked salmon, chopped
2 tsp. olive oil
Preheat oven to 375.
Whisk the eggs, milk, dill salt, pepper and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold cream cheese and salmon into the egg mixture.
Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is et, butnow brown, about 2 minutes.
Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover and set aside for 5 minutes.
Invert the frittata onto a large plat. Cut into wedges and serve warm or at room temperature.
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kc*
6 lg. eggs
2 Tbsp. milk
1 Tbsp chopped fresh dill
1 tsp. kosher salt
Freshly ground black...
