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Thursday, January 22, 2015

Salmon Frittata with Arugula

Frittatas (an Italian variation of omelets) are among my favorite quick meals and usually around my house this egg dish is a hodge-podge of whatever ingredients I can find. Although this means they are never the same, this method has the advantage of using up small portions of foods and increasing variety in our diets. I cook this frittata whenever I have left over salmon. Even if you can't find arugula easily, you should try this. You might try thinly sliced cabbage or radishes as a garnish, instead.


Salmon Frittata with Arugula

This is how I make frittata for Leon and me, although two thirds become leftovers, so this would be enough to feed four.

These are general guidelines since every time I make this, it is somewhat different. Don't be afraid to try this even though directions are non-specific. I've never had a bad frittata.


eggs: I usually use around 5 large eggs, but use more if my farmers market eggs are small
oil or butter
cheese: a couple of handfuls of Cheddar (I prefer sharp), Jack, Manchego, Asiago, Gruyere, Emmentaler, smaller amounts of Parmesan. I find that mozzerella is too mild but it could be used, especially if you combine it with Parmesan.
salt and pepper
allium: something from the onion family...scallions, leeks, or onions, cooked at low heat until soft, and/or garlic either minced or thinly sliced
greens: if you have them, either left over or a couple of handfuls of chard, spinach, or kale (or more arugula)
vegetables: if you have them, green beans, summer squash previously cooked
herbs: if you have them...chopped parsley, chives, cilantro, thyme...these are particularly nice if you don't have a green vegetable already in the mix.
salmon: previously cooked and broken into bite-sized pieces, around 1 cup
arugula: a large handful, or more, per serving (this is optional, but it pairs well with the salmon and gets one more of your veggie servings in) 

If you have raw greens, onions, or vegetables saute them in oil over medium heat in a 9-inch non-stick skillet until they are soft. This skillet should be one with a broiler safe handle (usually that means metal). In the meantime, whisk the eggs in a small mixing bowl. Stir in the salt and pepper, cheese, scallions, herbs, and salmon. Once the vegetables are soft, stir in some garlic and cook for 30-60 seconds. Make sure there is some oil left in the skillet so the eggs won't stick. Add a couple teaspoons more, if needed. Pour the egg mixture over the ingredients already in the skillet. Lightly stir with a rubber spatula to incorporate the vegetables, smoothing the top slightly. Let the frittata sit and cook until most of the egg mixture has solidified but the top is still somewhat liquid. Check occasionally with a knife, lifting the edge to see if the bottom is becoming over-browned. (On my stove-top, I cook this on medium, no higher.) You will likely need to cook this a time or two to know how your stove behaves; try it at medium, or medium-low to begin with.)

At this point, place the skillet under the broiler (about six inches below) and cook for 2-5 minutes until the top is lightly browned. (In my oven, I do not preheat the broiler, but you may want to do so.)

While the dish is cooking, clean and dry the arugula, tearing it into bite-sized pieces, if preferred, and place a couple of handfuls on each plate.When the frittata is finished, cut into wedges and nestle into the arugula and serve.

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