Smoked Salmon and Cream Cheese Frittata with Mesclun Salad

Smoked Salmon and Cream Cheese Frittata:


... with Mesclun Salad


Yum, yum, yum. I would recommend this meal ... it's fresh yet comforting with the ooey gooey cream cheese melted throughout the frittata.
I couldn't find smoked salmon, so I went for smoked Lok. Is this the same thing?? It tasted just like smoked salmon!
The frittata would have been perfect if I followed my natural obsessive instinct to overcook anything that contains any meat-like product. And this includes eggs. I followed the recipe to a T but the centre came out a little undercooked (which totally grossed me out!) so I popped it back in for a few more minutes. The hard part is you just don't know for sure if it's entirely cooked until you cut into it. The bottom was a nice brown and so was the top. Not very helpful in knowing what the centre was all about. Do people use toothpicks for frittatas??

Smoked Salmon and Cream Cheese Frittata - serves 4 to 6. Cook time: 20mins.
6 large eggs
2 Tbsp milk
1 Tbsp fresh dill (I added at least 5 Tbsp!!)
1 tsp salt
Freshly ground pepper, to taste
2 oz. cream cheese, softened (I used an entire package ... guilty pleasure)
2 oz. smoked salmon, chopped
2 tsp extra-virgin olive oil
Serving Suggestion: Crispy Potatoes and Mesclun Salad

1. Position rack in the centre of the oven and preheat to 375F.
2. Whisk the eggs, milk, dill, salt and pepper in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.

3. Heat the oil in a medium non-stick skilled over med-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan.
Cook until the bottom is set, but not brown, about 2mins.
4. Transfer the skillet tot he oven an dbake until the top is set, about 8mins.
Remove from the oven, cover and set aside for 5mins.
5. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.


Mesclun Salad - serves 2
2 Tbsp butter
1 dash cayenne pepper
3 Tbsp sugar (this was waaay too sugary ... I'd use 2 Tbsp next time)
1/2 tsp salt
1/2 cup halved pecans
1 red bell pepper
2 oranges (I used x1)
pepper
2 cups mesclun greens (couldn't find any, so used baby Romaine ... this was a tad bland - would go for arugula next time!)

1. In a small saute pan add butter, cayenne, sugar, salt, pecans. Cook slowly over low heat. Stir occasionally. (The sugar didn't dissolve for me ... when I added this to the salad, the sugar clumped a bit ... don't know how to fix this!)
2. Julienne bell pepper and peel and section oranges into wedges
3. Squeeze left over orange pulp in salad bowl, add oil.
Toss greens in this and place on a salad plate.
4. Arrange orange wedges and pepper slices on top. Garnish with caramelized pecan halves.