The New Basics Cookbook
by Julee Rosso and Sheila Lukins, 1989, Workman Publishing

“Frittatas are to Italians what omelets are to the French. In a frittata (or
tortilla in Spain) the filling is mixed with the eggs and the whole mixture is
cooked slowly in a skillet until set, then quickly browned under the broiler.
Frittatas are a bit drier than omelets, not so fussy in their timing, and much
easier to make for a gang. The filling ingredients are what make the frittata
so wonderful, but it’s the eggs that bind everything together.
Frittatas can be served hot right in the skillet or left to cool at room
temperature. They can be cut into pie-shaped wedges for brunch or supper
or little squares for appetizers…”
 

Smoked Salmon and Leek Frittata

“Smoked salmon, leeks and chèvre make a remarkable combination.
Serve this with chilled Champagne. It’s refreshing and delicious. Santé!”

2 portions

3 large eggs
2 tablespoons crème fraîche
1/4 teaspoon freshly ground black pepper
2 ounces smoked salmon, slivered (about 1/4 cup)
2 tablespoons unsalted butter
1 leek (white part and 1 inch green) well rinsed, dried,
and coarsely chopped (about 1/2 cup)
1/4 teaspoon caraway seeds, crushed
3 tablespoons crumbled chèvre

1. Preheat the broiler.
2. Beat the eggs, crème fraîche, and pepper together in a mixing bowl.
Stir in the smoked salmon.
3. Melt the butter in a 10-inch flameproof skillet over medium heat. When
it has stopped foaming, stir in the leek and caraway. Cook, stirring, until
the leeks are golden and soft, 2 to 3 minutes. Remove half the leeks with
a slotted spoon, and set aside.
4. Lower the heat to medium-low, and stir in the egg mixture. Cook just
until the bottom is set; the top should still be wet. 3 to 4 minutes.
Sprinkle with the chèvre and reserved leeks.
5. Place the skillet under the broiler, and cook until the eggs are set and
the cheese is slightly melted, 2 minutes. Serve immediately.

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