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Author Notes: Whether it's for breakfast, lunch or dinner, we both love a good fritatta. Many times we take what is in the frig and add it to the ingredients we had planned. It's always delicious! —Tom and Anita Morgan
- 3 ounces lox or lightly smoked salmon
- 6 eggs (preferrably from pasture raised chickens)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, chopped small
- 1/3 red onion, chopped small
- 1 green jalapeno pepper, seeded and chopped small
- 2 1/2 tablespoons capers, drained
- Splash of nonfat milk
- 3/4 cup crumbled feta cheese
- 1 red pepper flakes
- Several twists of freshly ground pepper
- 3 tablespoons parsley, chopped
- Some chives
- In a medium bowl, beat eggs, milk, black pepper and crumbled feta cheese together and set aside.
- Cut the lox into thin strips about 1 inch long.
- Lightly oil a 10” cast iron pan on sides and bottom over medium-low heat. Add onion and jalapeno and sauté for 2 minutes.
- Add the garlic, salmon and capers and cook another 2 minutes or until garlic just starts to get clear.
- Reduce to low heat and add the egg mixture stirring until the eggs cook on the bottom and sides.
- Place in a pre-heated broiler about 4 inches below the element. Cook until eggs are cooked on top, about 3 to 4 minutes.
- Remove hot iron pan from oven and place on hot pad or range until cool enough to eat. Cut fritatta into quarters and place on warmed plates. Garnish with chopped parsley, parsley sprigs or chives. Serve with garlic bread, salt, fresh ground pepper and Tabasco sauce.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe