A delicious frittata, a version of the lox egg and onion omelette, to extend the joy of Shabbos just a little longer.
2 shallots, minced small
6-8 oz. baked salmon or smoked salmon pieces, chopped
6 eggs
extra virgin olive oil
salt and pepper
Chopped fresh chives
Saute your chopped shallots until dark brown and crunchy, and heavily pepper and salt them. Beat the eggs with a little milk or water, and add them to the onion mixture. Give them a few seconds to set, then add your chopped salmon. Give it a gentle stir to make sure the ingredients are evenly distributed. Cook until the bottom is moveable and place in the broiler for a few minutes to solidify the top. Turn upside down onto a plate and serve with chopped chives.
This is a great idea for Melava Malka. I never thought of it but we do have eggs quite often Motzi Shabbos. I must try this, whether for Sat, night or during the week. It sounds good.
ReplyDeleteGood to see a kosher blog. I have two, one is gluten free. It was nice to see your first recipe was gluten free.
http://comfycook.wordpress.com/