Smoked Salmon Frittata
12 large eggs
1/2 cup crème fraîche, plus more for serving
1/4 cup finely chopped fresh dill, plus more for serving
1/4 cup finely chopped fresh chives, plus more for serving
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, diced
6 ounces thinly sliced smoked salmon
1 cup halved cherry tomatoes
1/4 red onion, thinly sliced
1 tablespoon capers
2 teaspoons everything bagel seasoning
Instructions:
Preheat the oven to 350˚ F. Whisk together the eggs, crème fraîche, dill, chives and 1/2 teaspoon each salt and pepper in a large bowl. Heat 1 tablespoon butter in a large nonstick ovenproof skillet over medium-high heat. Add the egg mixture, reduce the heat to medium and cook until the edges are set, about 3 minutes. Dot the eggs with the remaining 1 tablespoon butter, transfer the pan to the oven and bake until the frittata is just set in the center but still a little jiggly, 8 to 10 minutes.
Run a rubber spatula around the edge of the frittata and slide it onto a large platter or cutting board. Top with dollops of crème fraîche, the smoked salmon, cherry tomatoes, red onion, capers and more dill and chives. Sprinkle with the everything bagel seasoning.
