Some of my favorite flavors come together in this recipe to create the ultimate frittata. Instead of cooking it in a frying pan, I use a springform pan, which allows for foolproof transferring to a serving dish. I always switch between using za’atar and chipotle chile powder to flavor this frittata (usually depends on who is eating it!). So here, I’m letting you choose between them.
Caramelized Onion & Dill Frittata with Smoked Salmon
June 09, 2021
Ingredients
- 1tablespoon extra-virgin olive oil
- 1red onion, thinly sliced
- 1bunch fresh dill, finely chopped
- 8slices smoked salmon, about 1⁄4 lb total weight, roughly chopped
- 1tablespoon unsalted butter
- 8large eggs, lightly beaten
- 1tablespoon za’atar (for mild flavor) or chipotle chile powder (for some bite)
- Kosher salt and freshly ground pepper
Yield: Makes one 10-inch frittata, serves about 6-8
Preparation
- Step 1
Preheat the oven to 425° F.
- Step 2
In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until caramelized and slightly crisped, 8–10 minutes. Remove from the heat and stir in the dill and salmon. Let stand for 5 minutes.
- Step 3
Meanwhile, put the butter in the base of a 10-inch springform pan. Place the pan in the oven until the butter melts, about 3 minutes. While the butter is melting, add the eggs, za’atar or chile powder, 1 teaspoon salt, and 1⁄2 teaspoon pepper to the onion mixture and whisk well.
- Step 4
Carefully remove the hot pan from the oven, swirl the melted butter around so it covers the base of the pan evenly, and pour in the egg mixture.
- Step 5
Immediately return the pan to the oven and bake until the frittata is firm, about 25 minutes. Let cool for 5 minutes, then release the sides of the springform pan and transfer the frittata to a serving dish. Slice and serve warm or at room temperature.