Smoked Salmon & Cream Cheese Frittata
1/4 cup extra virgin olive oil
1 cup thinly sliced red onion
2 cloves garlic, peeled & minced
1 teaspoon chopped Italian parsley
1 teaspoon finely chopped chives
4 oz cream cheese, cut into ½-inch cubes
4 oz pre-sliced smoked salmon, cut into large strips
12 large eggs
4 tablespoons whole milk
1 cup cherry tomatoes cut in half
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Preheat oven to 400°F. Heat oil in a heavy twelve-inch ovenproof non-stick skillet, add onion and garlic. Cook until onion becomes golden in color at medium heat. Preheat the oven to 400 degrees.
In a small bowl, whisk the eggs until well beaten and slightly frothy. Whisk in milk, parsley, chives, salt and black pepper and set aside.
Add egg mixture to skillet, and then quickly arrange remaining ingredients smoked salmon, cream cheese and tomatoes, in order, on top of eggs, distributing evenly and attractively. Cook for 5 minutes on the stovetop without stirring, then transfer to oven. Bake until the top is golden brown and the frittata is set, about 30 minutes or until lightly golden. Cut into wedges and serve.