One of the best parts of being on vacation is having a ridiculously leisurely breakfast. At home, you are always in a rush ~ trying to fit in little snippets of conversation and scheduling in between bites of breakfast and sips of coffee or tea. On a typical morning, you will find my husband on his iPad reading the Wall Street Journal while I’m reading the New York Times Dining Section. We are both reading quotes from articles to each other (and neither one of us are listening to the other).
Me: Did you hear about the Waffogato, Dominque Ansel’s new creation?
Him: Who is that?
Me: You know, the Cronut guy.
Me: You know, that thing that people are standing in line for in New York for hours. It’s a croissant/donut.
Him: Oh right, that guy. Did you hear that Tiger Woods is coming back?
Me: Where did he go?
Him: He’s been out the whole season with a back injury.
Me: Isn’t he dating Lindsey Vonn? She’s cute.
Him: Oh lord….
On our trip to Europe, our favorite leisurely breakfasts usually involved some form of smoked salmon ~ either wrapped up in a carefully crafted omelet or loosely scrambled with soft, creamy eggs. It felt indulgent but not in an over-the-top way, like many brunch dishes can feel.
If you grew up in a Jewish home like I did or if you are from the Northeast, you have probably had your share of smoked salmon. You may think that smoked salmon’s proper place is gracing the top of a chewy, cream cheese covered, New York bagel. However, I hope you’ll come to find that smoked salmon does not only have to be paired with a bagel and a schmear.
This frittata is a spin on our favorite vacation breakfast. Whipping up the egg whites gives it a light, airy texture. The tomatoes are bright and a tad sweet, the salmon is salty, and the goat cheese gives it just a little bit of richness. Here, I have served it up with a simple green salad, in case your weekend breakfast becomes more of a lunch. But if you have a sweet tooth, some buttered and jammed toast would fit the bill too.
Smoked Salmon Frittata with Cherry Tomatoes and Goat Cheese
Yield: Serves 2 generously.
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup sweet yellow onion, diced
1/2 cup cherry tomatoes, cut in half
6 egg whites and 4 eggs yolks, separated (large brown eggs)
1/2 cup smoked salmon, chopped
1 tablespoon chopped fresh dill
1 tablespoon goat cheese
Salt and freshly ground black pepper to taste
Preheat oven to 350 degrees F. In a medium sized saute pan that is oven safe (and preferably nonstick), melt butter and olive oil over medium heat. Sauté onion for a few minutes over medium heat until fragrant and translucent. Add cherry tomatoes and cook down for a minute or two, until they start to become soft and juicy. In a medium sized bowl, beat egg whites with a hand mixer until fluffy but not stiff peaks form. Carefully stir in egg yolks. Fold in smoked salmon, dill, goat cheese, salt and pepper. Add to pan. Cook for a few minutes over medium heat until sides become set. Bake in the oven for 15 minutes, until center is set and the top is slightly brown. Garnish with dill or goat cheese if you choose. Serve immediately with buttered and jammed toast or with a green salad.