Smoked Salmon Egg Pan Frittata
Ingredients
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nonstick cooking spray
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6 large eggs
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¼ cup whole milk
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2 tablespoons chopped chives
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½ teaspoon salt
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¼ teaspoon black pepper
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2 ounces hot-smoked salmon
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the rack in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Prepare the June Egg Pan
Spray the June Egg Pan with nonstick cooking spray and set aside.
nonstick cooking spray
June Egg Pan
Make the egg mixture
In a large bowl, whisk together the eggs, milk, chives, salt and pepper until the eggs are lightly beaten. Set aside until ready to use.
6 large eggs
¼ cup whole milk
½ teaspoon salt
¼ teaspoon black pepper
large bowl
liquid measuring cup
measuring spoons
whisk
2 tablespoons chopped chives
Add the salmon to the egg pan
Evenly distribute the smoked salmon across all wells of the egg pan, about 1 heaping tablespoon each.
2 ounces hot-smoked salmon
Add the cheese to the egg pan
Dollop the cheese over the smoked salmon, about 1 tablespoon per well.
2 ounces Boursin
Add the egg mixture
Slowly pour the egg mixture over the toppings, filling each well completely. Use all the egg mixture.
Bake the frittatas
Carefully transfer the egg pan to the middle shelf of the oven. Cook the frittatas 9 minutes, until the egg is just set. June will notify you when the frittatas are ready. Follow on-screen directions to continue cooking, if desired.
Unmold and serve the frittatas
Remove the egg pan from the oven. Using a rubber spatula, gently lift the frittatas from the egg pan wells. Serve hot or warm, garnished with more chives if desired.
2 tablespoons chopped chives
spatula