Smoked Salmon and Spinach Frittata

1/2 pound Spinach

1/2 pound Smoked Salmon

6 Eggs

2 tablespoon Half and Half

1/4 cup Parmesan Cheese

1 Garlic Clove, minced well

1 tablespoon Olive Oil

Salt and Fresh Cracked Black Pepper, to taste

Fresh Dill, chopped

Creme Fraiche, optional

Pre-heat the broiler.  Whisk the eggs, half and half, salt, and pepper in a medium size bowl. Set aside.

Heat the oil in a medium size, ovenproof skillet over medium heat. Add spinach and garlic, saute until spinach is welted, season with salt and pepper.

Cut smoked salmon into bite size pieces and add to the spinach mixture. Pour egg mixture over the spinach-salmon mixture and cook for few minutes until the eggs start to set. Sprinkle with Parmesan cheese.

Reduce the heat to low heat and let the eggs cook for about two more minutes. Place the skillet under the broiler and let it cook until eggs are golden brown, for about 4-5 minutes.

Using the rubber spatula loosen the ends of frittata and slide it over on a plate.

Serve with fresh dil and Creme Fraiche.

 

Serves 3-4

*Perfect dish for brunch or whenever you feel like :) Goes well with Mimosas...