Smoked Salmon & Herb Frittata with Whipped Ricotta

Serves 4

Ingredients

• 10 large eggs
• 6 oz smoked salmon
• 1 cup whole milk ricotta
• 1/4 cup fresh dill
• 3 tbsp fresh chives
• 1 shallot
• 2 cups baby spinach
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat oven to 375 °F and position rack in upper third.
2. 2Heat olive oil in a 10-inch oven-safe nonstick skillet over medium heat.
3. 3Add finely diced shallot and cook until translucent.
4. 4Add baby spinach and stir until just wilted.
5. 5Whisk eggs with salt, black pepper, chopped dill, and sliced chives.
6. 6Pour egg mixture into skillet and gently stir to distribute greens.
7. 7Scatter torn smoked salmon and lemon zest evenly over the surface.
8. 8Cook undisturbed for 4 minutes until edges begin to set.
9. 9Transfer skillet to oven and bake until center is just set and top is puffed, 12-14 minutes.
10. 10Meanwhile whisk ricotta with salt and lemon zest until light and creamy.
11. 11Remove frittata, let rest 5 minutes, then slice into wedges.
12. 12Serve each wedge with a dollop of whipped ricotta and extra herbs.