Smoked Salmon Frittata – Cookbook Review – A Perfect Egg

One of the fun things about blogging is being offered the opportunity to check out new things that I otherwise might not know hang around in the marketplace. This also is the case of cookbooks. I do hear about cookbooks through word of mouth, however, something like The Perfect Egg, just might slip my attention and what a loss that would have been. I received the Perfect Egg from blogging for books, and have been having fun with it since I received it. I have made three of the recipes already, and am offering up our smoked salmon frittata, which has been closely adapted from the original presented in the book. The others well also show up in various forms as the days go by.

We love eggs! Aadi has been going through this bookmarking all the cheese dessert recipes, with the diligence of a gourmet proofreader. However, the real fun thing about the book is that it gets you into the kitchen cooking from it without any challenges and issues. A hardbound, beautifully illustrated volume the cookbook is inviting, easy to read and filled with recipes that use eggs, and use them so well! The clear well written recipes are made with practical everyday ingredients that will not be a stretch to procure, another hallmark of a good cookbook (at least in my opinion).

The recipes, are by the type of meal such as breakfast, afternoon, dessert and in cases of recipes such as the frittata that I am offering up today, the authors have given a base recipe with plenty of variations, this is also the case with the quiche recipe. The other recipe that we enjoyed from the book was a recipe for Dimer Shoap, an Asamese variation of chop. I guess, if anything here we can see that there are a few adaptations such as adding thyme and leaving out chilies, it might serve the readers well if the authors mentioned that. But, again, what we see here are clean recipes and an amazingly diverse collection for a volume with just 70 recipes.

The authors Jenny Park and Terry Lynn Fisher keep a beautiful blog, Fork, Spoon, Bacon filled with with stunning photography and amazing comfort dishes. Actually so indulgent, I dare not bookmark it. Now, for the smoked salmon frittata, I did make a few adjustments – the original recipe lists sour cream, I used Greek Yogurt and a little cheese, we had no capers, so I made do with cilantro and dill. However, the authors are pretty clear about the fact that their recipes are just a good guideline, not an absolute. I did tell you I loved their approach, right. With a new week creeping up on us, you might want to give this recipe a try.

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Smoked Salmon Frittata

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: Serves 6 to 7

A simple frittata meshing smoked salmon, with some pantry staples like Greek yogurt, red onions and cilantro.

Ingredients

5 eggs
1/4 cup Greek Yogurt
1/4 cup chopped red onions
1/2 cup chopped smoked salmon (about 3 ounces)
2 tablespoons grated Parmesan cheese
3 tablespoon chopped cilantro
4 tablespoons Extra Virgin Olive Oil

Instructions

Begin heating a 8 inch cast iron skillet on medium to low heat.
In a mixing bowl beat the eggs, red onions, smoked salmon, cheese and chopped cilantro until well mixed.
Add the olive oil and gently swirl to coat the pan.
Add in the egg mixture and cook the mixture for about 5 to 6 minutes, gently mixing during the first one or two mixtures to all the egg to cook.
While still soft and moist, place under a boiler and broil for 3 to 4 minutes, until the egg is almost set and has the palest hints of gold on the sides.
Set aside for 10 to 12 minutes.
Carefully run a knife gently around the sides and invert the egg and cut into pieces and serve.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.6http://www.spicechronicles.com/smoked-salmon-frittata-cookbook-review-a-perfect-egg/

 

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