Smoked Salmon & Italian Fontina Frittata with Fresh Tarragon

Featured by Peter Paul Wines in the Pinot Noir Wine Club.


2 Tbs. extra virgin olive oil
1 cup diced red onion
8 eggs
1/4 pound smoked salmon, sliced into short narrow slices
1/4 cup coarsely chopped fresh tarragon
Freshly ground pepper, to taste


Preheat the broiler. Heat the olive oil in a large, flameproof skillet over medium heat. Saute the onion until it is translucent, about 3 minutes. While the onion is cooking, crack the eggs into a large mixing bowl and whisk to blend thoroughly. Stir in the salmon strips. Reduce the heat to medium low, push the onion to the edge of the skillet, and pour in the egg/salmon mixture, making sure the salmon is evenly distributed throughout the egg. Use a wooden spoon or spatula to spread the onion evenly across the egg surface.

Lay the cheese slices in a circular pattern (like the hands of a clock) around the egg. Sprinkle the tarragon evenly over the top. Cook until the bottom of the egg has set, about 3 to 5 minutes The top of the egg should still be runny. Remove the skillet from the stovetop and place it on the top oven rack directly under the broiler.

Cook the frittata until it is sizzling, and the surface has taken on a golden brown hue, about 3 to 5 minutes. Remove the pan from the oven, cut the frittata into quarters, and serve immediately, garnished with freshly ground pepper to taste.

Provided by: PlumpJack Cookbook; Recipes for Living Well(copyright 2006), by Jeff Morgan (Peter Paul Wines, co-winemaker).

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