Breakfast? Brunch? This savory dish is perfect for any meal of the day!
Substitute just about any leftover fish for the salmon in this flat egg omelet, inspired by the frittatas of Northern Italy, where you'll find them served cold as appetizers or as sandwich fillings. It is unnecessary to add salt to this recipe because of the saltiness of the cheeses.
- 4 large eggs
- 2 tablespoons sour or regular cream
- 1 tablespoon cream cheese (optional)
- 1 tablespoon olive oil
- 2 tablespoons feta cheese
- ⅓ cup chopped roasted red pepper
- ¾ cup flaked cooked salmon
- 3 tablespoons chopped scallions, both white and green parts
- 1 to 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 400
Stir together the eggs, 2 teaspoons water, the sour cream, and cream cheese, if using. Set aside. Put the olive oil into a shallow baking dish about 8 inches in diameter. Heat it on the stove. Add the egg mixture. Evenly sprinkle with the feta cheese, red pepper, salmon, and scallions. Bake for 15 to 20 minutes, or until the eggs are cooked through. Sprinkle with the Parmigiano-Reggiano cheese and cook about 3 minutes longer, or until the cheese is melted, forming a glaze.
With asparagus, broccoli, or spinach:
Add ⅓ cup peeled, blanched asparagus; ⅓ cup blanched broccoli; or 3 tablespoons blanched, squeezed, and chopped spinach to the egg mixture. Proceed as above.
With zucchini and mushrooms:
Omit the red pepper. Cook ½ cup thinly sliced zucchini and ¼ cup sliced mushrooms in 1 teaspoon additional olive oil. Drain and add to egg mixture. Proceed as above.From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.