Friday, July 17, 2009
Garden Party - Smoked Salmon Frittata
Thank you to Susan at Savoring Time In The Kitchen for hosting our garden party of food and fun! You can visit Susan's blog to see her beautiful garden party and all the other participant's lovely gardens. Susan is a clematis lover, and you will be impressed with her green thumb.
We are in the process of installing 20 new windows at our home, so our garden and home are not quite up to par for a garden party this week. When the time is right, I will welcome friends and family to our cozy backyard and will serve some herbal teas, local food products, a tower of petite foods, including some blueberry and white chocolate biscotti that I have been coveting. Perhaps pull out some lovely vintage linens for the tablescape.
Before our window project began, we enjoyed a Garden brunch for Two. Smoked Salmon Frittata and fresh fruit al fresco.
A quick and easy frittata, with fresh chives and basil from the herb garden.
Simple fruit salad, with peaches, cherries, bananas and some chopped lemon balm. Lemon balm is a beauty in the herb garden, and can be used for tea, garnish, salads and potpourri. It also has medicinal qualities, and can be used herbally for insomnia or with peppermint in tea for upset stomach. It adds a lemony flavor to fish, chicken, and vegetables. One of my favorites in the herb garden.
Smoked-Salmon and Cream Cheese Frittata
Recipe Adapted from Gourmet Magazine "Everyday Meals"
8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil
2 oz. cold cream cheese, cut into 1/2 inch pieces
3 oz thinly sliced smoked salmon, chopped
Whisk eggs, milk, chives, basil, pepper and salt in a bowl.
Heat oil in a 12 inch ovenproof nonstick skillet over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3-5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set and slightly puffed and golden. About 1 1/2 minutes.
Cool for 5 minutes and loosen edge with spatula and slide onto a large plate. Cut into wedges and serve.
I topped with a few thin slices of red onions.
I hope you'll also stop by Designs by Gollumfor this week's celebration of Foodie Friday. You'll find many great posts.
Thanks for coming to the garden party!