Ahhhh, eggs. I love this recipe. Anytime, in fact. I tend to make it for lazy weekend pijama afternoons or brunches, but also on time-pressed weekday nights as a quick yet satisfying dinner (…that lasts for days; although best served hot – the cool and delicious leftovers are heavenly!) Perfect for entertaining and part of the time-saver category of recipes here – this one is a little involved, but definitely worth it. Again, make a bigger portion (recipe below) to last for several days, and you’ve further lightened your stress load. Make a small one (just cut it in half) if you’re pressed for something and short of ingredients. This recipe is fool-proof, and also easily adaptable to the ingredients you have on hand. In addition to this recipe, some of my favourite variations are nitrate-free smoked maple & apple wood bacon with dill and toasted slivered almonds, fresh mozzarella with basil and sun-dried tomatoes, goat cheese with dill, thyme, rosemary, toasted slivered almonds and pine nuts – and extra old cheddar cheese with just about anything – literally, just throw anything into the base egg mixture, you can’t go wrong! Naturally gluten-free, you can omit a few egg yolks by increasing the egg whites if you’re concerned about fat (for example, 6 yolks to 12+ whites) and again substitute the dairy products (heavy cream, goat cheese) for the lighter varieties; although you can’t necessarily get rid of the eggs, you can make this an almost all-veggie option by loading it with vegetables and herbs and leaving out the cheese and meat entirely. Although these substitutions will take away some body and volume - you should be able to do so to your dietary needs without changing the recipe too much (or excessively delving into your wallet). …And although fully flavourful and able to stand alone, it’s even better with this, (there isn’t much I don’t put this on!)

Smoked Salmon Frittata

Ingredients

Serves 12

• 12 large organic whole eggs (or 6 yolks, 12+ whites), beaten
• 1 cup organic heavy cream
• 4 ounces organic goat cheese, crumbled
• 1/2 pound organic smoked salmon, chopped
• 3 green onions, cleaned and sliced to your preference (white and light-green parts only)
• 3 tablespoons fresh dill, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon unsalted organic butter
• 1 red onion, finely diced

Directions

1. Combine eggs, cream, dill, salt, and pepper in a bowl; set aside.
2. Prep goat cheese, smoked salmon, and green onions on a plate; set aside.
3. Heat oven to 350 degrees. Melt butter in a nonstick 10-inch skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Remove skillet from heat, and reduce heat to medium low. Pour reserved egg mixture over onions, and then quickly add the rest of the toppings, submerging them into the egg-mixture at random before it sets.
4. Cook the mixture, pulling back edges with a rubber spatula, until it begins to set, about 15 minutes. Transfer and bake in oven until set in center (loses gloss, doesn’t jiggle) about 20 minutes. Remove skillet from the oven, let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto a board.
5. Cut into 12+ wedges. Garnish with capers, fresh herbed sour cream, or fresh whipped cream cheese; serve and enjoy!