RECIPE: A frittata gets the breakfast sandwich treatment
Next time you want to serve breakfast for dinner, consider a frittata with all of the flavors of a breakfast sandwich. A frittata is far simpler to prepare than fried eggs to order, and it’s fun to play around with sweet and savory mix-ins.
I prefer to start my frittatas on the stovetop, where I can gently cook the eggs about halfway through before transferring the whole thing to the oven. This process evens out the heat coming from the bottom of the warm pan, preventing the frittata from cooking unevenly. It also makes it easy to incorporate cooked elements in the frittata without needing to let them cool before adding them to the eggs.
Instead of seasoning the eggs simply with salt, I like to use everything bagel seasoning mix; it not only adds salinity, but also the fragrance of dried onion and garlic along with nutty crunch from sesame and poppy seeds. Red onion, added both lightly sauteed and raw at serving time, adds a bit of sweetness and heat. For a tangy, cheesy element, I like to stir in dollops of cream cheese to the egg before cooking, as well as adding a bit more on top right before serving. And for a final touch, I top the frittata with strips of smoked salmon right before popping it in the oven. It’ll cook lightly, melding with the egg, but if you prefer, you can always add it to the frittata without cooking along with the raw onion and cream cheese.
Breakfast Sandwich Frittata
- Extra-virgin olive oil
- 1/2 large red onion, diced, divided
- Salt
- 6 large eggs
- 1 1/2 tablespoons everything bagel seasoning, divided
- 4 ounces cream cheese, at room temperature, divided
- 2 ounces smoked salmon, cut into bite-size strips
- On the side: Bread or bagel chips and a green salad
- Heat the oven to 350 degrees.
- Coat the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet with oil and place over medium-high heat. When the oil is shimmering, add all but 1 tablespoon of the onion, along with a pinch of salt, and cook, stirring, until softened, 3 to 5 minutes.
- Meanwhile, beat the eggs with 1 tablespoon of the bagel seasoning. Add half of the cream cheese, in tablespoon-size scoops, and stir to combine.
- Lower the heat under the skillet to medium and add the egg mixture. Continue to cook, stirring and tilting the skillet until the top is no longer runny, 1 to 2 minutes. Remove from the heat and top with the salmon. Transfer the skillet to the oven and bake until the top is set and dry to the touch, 3 to 5 minutes. Run a spatula around the edges of the pan and slide the frittata out onto a serving plate. Dollop the remaining cream cheese over the top and sprinkle with the remaining onion and bagel seasoning. Serve with bread and salad.
Nutritional information
Per serving: Per serving: 296 calories (percent of calories from fat, 74), 14 grams protein, 5 grams carbohydrates, 3 grams fiber, 24 grams total fat (9 grams saturated), 311 milligrams cholesterol, 473 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
