Smoked Salmon & Spinach Frittata with Herb Crème Fraîche

Serves 3

Ingredients

• 6 large eggs
• 4 oz smoked salmon
• 5 oz fresh baby spinach
• 1 medium shallot
• 2 garlic cloves
• 1/3 cup crème fraîche
• 2 tbsp fresh dill
• 2 tbsp fresh chives
• 1 tsp lemon zest
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat oven to 375 °F. Thinly slice the shallot and mince the garlic.
2. 2Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add shallot and garlic; sauté 2 minutes until softened.
3. 3Add spinach in batches, stirring until fully wilted, about 3 minutes. Season lightly with salt and pepper.
4. 4Whisk eggs with salt, pepper, and half the chopped dill. Pour over the spinach mixture.
5. 5Arrange smoked salmon pieces evenly on top. Cook undisturbed for 4 minutes until edges begin to set.
6. 6Transfer skillet to oven and bake 12–14 minutes until center is just set.
7. 7While baking, stir together crème fraîche, remaining dill, chives, and lemon zest; season with salt.
8. 8Remove frittata, let rest 3 minutes, then slice into thirds. Serve each portion with a dollop of herb crème fraîche.