Smoked Salmon Spinach Frittata

Ingredients

• 12 large eggs
• 8 oz yellow potatoes, (1 1/2 cups diced)
• 8 oz sour cream, (or heavy cream or Greek yogurt)
• 1 tsp Kosher salt
• 2 tbsp fresh dill, (or 2 tsp dried dill)
• 1 tsp pepper, (freshly ground)
• 2 tbsp butter
• 1/2 cup red onion, (finely diced)
• 2 cups baby spinach leaves, (roughly chopped)
• 6 oz hot-smoked salmon, (coarsely chopped)
• 3 oz creamy goat cheese

Instructions

1. 1

   Heat oven to 350°F.

2. 2

   Dice potatoes and place in a microwave-safe container with 1 tbsp water. Cook in microwave for 5 minutes on High or until fork-tender. Drain liquid.

3. 3

   In a medium bowl, whisk the eggs, sour cream, salt and dill.

4. 4

   Melt butter in a cast iron skillet or non-stick oven-proof skillet over low heat. Add onions and sauté until translucent but not browned.

5. 5

   Add cooked, diced potatoes and stir to coat with the onions.

6. 6

   Add spinach leaves and cook for 2-3 minutes, just until wilted.

7. 7

   Sprinkle evenly with smoked salmon pieces.

8. 8

   Gently pour egg mixture over the top. Use a spatula to make sure ingredients are evenly distributed. Cook for 2-3 minutes or until the bottom of the frittata begins to set.

9. 9

   Add small dollops of goat cheese to the surface, distributing evenly.

10. 10

    Transfer skillet to a preheated oven. Cook for 20-22 minutes or until puffed and golden.The center should still jiggle slightly. Remove from oven. It will continue to cook a little on the counter.

11. 11

    Let cool for 5 minutes, then garnish with halved cherry tomatoes and freshly snipped chives or other herbs. Slice into wedges and serve.