Salty smoked salmon, bright fresh dill and creamy goat cheese combine to make an unforgettable Smoked Salmon, Dill and Goat Cheese Frittata.
Some days, I write and write and write. I think Sunday was one of those days. But today, I just want to share a delicious recipe with you.
On Easter, I wanted a special Smoked Salmon, Dill and Goat Cheese Frittata to grace the table. I used the Joy of Cooking method, adapted slightly, to craft this recipe. Cate of Sweetnicks had suggested a similar frittata from Ina Garten, which sounded divine but had a few too many steps for me. So this is the simplified version with similar — but not the same — flavors.
I made it with egg substitute to keep it a little heart healthier. And the goat cheese and dill are just perfect with the salty smoked salmon. This is a perfect brunch dish.
Coincidentally, when I recently wrote about eating quiche for breakfast, I felt like the only one who considers it a breakfast dish after getting several comments about brunch, lunch and dinner. I guess I think eggs and that leads right to breakfast for me. Doesn’t anyone else make quiche for breakfast? What about frittatas? Can a Smoked Salmon, Dill and Goat Cheese Frittata be an any-meal dish?
This recipe was adapted from one in the Joy of Cooking: 75th Anniversary Edition – 2006.