What came first? The chicken or the egg? Well, the scientific answer would be the egg; a pseudo knockoff part chicken part reptile and her male counterpart got together and through their union, a new breed of bird was born, called a chicken. I now have four of them in my backyard and can tell you when you look into their eyes and look at their feet, I can see the reptile (dinosaur) in them. But they earn their keep by giving me fresh eggs; so I love my little dinosaurs.
Lox, cream cheese, dill, all the flavor no bagel needed
Lox or Smoked Salmon?
My husband and I are big lox and bagel people. So I had some lox in the refrigerator that I wanted/needed to use up so I thought to make this Lox and Cream Cheese Frittata. There are other recipes out there for smoked salmon and cream cheese frittata’s, but none are just like mine. And why do I call it Lox and Cream Cheese Frittata as opposed to Smoked Salmon? Because what I used on this frittata I consider to be lox; lightly smoked – salt-cured lox. Smoked salmon can either be cold smoked; or hot smoked. I like hot smoked salmon when making my Lemony Smoked Salmon Pasta with Peas because it’s a thicker oilier piece of fish that flakes beautifully; and for this dish, I like a salt cure lox that is lightly cold smoked, generally thinly sliced and dryer in texture. Like what you would get with your bagel.
This recipe for Lox and Cream Cheese Frittata goes together very easily and taste great. It looks great too. Really it does; even if I’m not the best photographer 🙂
Wow, this almost looks like it could go into my Regrettable Foods Book. They used to think that stuff like this looked good…
Anyway, I did get a couple of better shots, but as I’m prone to say, I’m a cook, a recipe writer, not a photographer. Although I definitely am a wannabe. Still learning.
We all have things to learn.
Hopefully, this makes you say YUM…not yuck…
Lox and Cream Cheese Frittata
For the Eggs
5 eggs, lightly beaten with salt and pepper
2 green onion tops, chopped
1/2 to 1 teaspoon dill weed (dry or fresh)
For the Topping
2 ounces lox (cold smoked cured salmon, that is thinly sliced) cut into pieces
2 ounces (approximately) cream cheese (if using a package of cream cheese, you can cut it into squares. If using a tub of cream cheese, use two teaspoons to make into chunky pieces. Low-fat is fine, no fat, not so much)
1 - 2 green onion tops, sliced
Additional dill weed, if desired
1 - 2 teaspoons butter, or as needed
Heat the broiler to high.
Mix the chopped green onion and dill together with the egg. Heat a 10 - 12-inch oven-proof skillet over medium heat; add the butter and when melted pour in the egg mixture. Cook, pulling the sides in with a spatula and tilting the pan to allow the egg mixture to go from top to bottom. Continue until mostly cooked.
Once the eggs are almost set; top with the salmon pieces, cream cheese, and green onion slices distributing the ingredients evenly over the eggs. Place under the broiler and cook until the eggs are puffy, the cheese is melty, and the salmon is hot; about 3 minutes. Watch to make sure you don't burn it. Remove from the 12-inch, sprinkle the dill weed over, if desired. Allow to set for 5 minutes; cut and serve.