I make variations of this recipe, depending on what’s in the refrigerator—sometimes I use different types of Swiss cheeses, or some thinly-sliced Maui onion, perhaps sliced leeks, maybe an entire fistful of chives. Sometimes I use whole milk, at other times heavy cream, and like to add a dollop of sour cream on top—all are delicious.
Smoked Salmon Frittata
Serves 4 // 580 calories, 39g fat, 37g protein, 10g net carbs
1 tablespoon extra virgin olive oil
1 tablespoon Kerrygold butter
4 tablespoons finely chopped shallots (about 2 large bulbs)
4 ounces smoked salmon cut into small pieces
1 cup (8 oz.) Jarlsberg cheese, shredded
1/4 cup grated Parmesan
1-1/2 cups grass-fed half-and-half
6 large organic eggs
1/4 teaspoon salt + 1/4 teaspoon cayenne pepper, mixed together
1/4 cup chopped fresh chives
TO SERVE: 2 tablespoons of sour cream on each serving
Melt butter in a sauté pan and cook shallots until they begin to soften. Set aside.
In a medium bowl, whisk together half-and-half, eggs, salt, and pepper. Fold in cooked shallots, smoked salmon, cheeses, and chives.
Pour egg mixture into the well-oiled pie pan, spreading evenly. Bake for 40-50 minutes until quiche is puffed and lightly browned. Add dollops of sour cream and serve with a green salad.