Omelet Combines a Little Lox, a Little Cream Cheese

Instead of the usual bagels with cream cheese and lox for breakfast, Jill Colella Bloomfield and Rabbi Janet Ozur Bass, authors of the Jewish Holidays Cookbook, suggest trying this recipe combining all those tastes together in one dish.

This creamy dish tastes like an omelet and is easy to make.

Smoked Salmon Frittata


6 eggs, beaten
1/2 cup sour cream
1 tsp. dried dill
2 Tbsps. butter
1/2 cup smoked salmon, chopped
1/4 cup onion, finely chopped
1/4 cup cream cheese, cut into small pieces

Preheat the oven broiler.

Whisk together the eggs, sour cream and dill in a bowl.

Melt butter in a 12-inch oven-safe sauté pan over medium heat. Add the salmon and onion, and cook for 2 to 3 minutes.

Pour the egg mixture into the pan and drop pieces of the cream cheese into the eggs. Cook for about 5 minutes or until the eggs become firm.

Place the pan under the broiler for 3 to 4 minutes, until the frittata is lightly browned and puffed.

Serves 6.

(This recipe can be made a day in advance and stored in the refrigerator. Reheat before serving by placing it under the broiler for about two minutes, or until warmed through.)



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