- 20 large eggs, lightly beaten
- 1/2 cup crème fraîche, plus more for topping
- 1/3 cup finely chopped tarragon
- 1/3 cup finely chopped dill, plus small sprigs for garnish
- 1/3 cup finely chopped chives
- 4 scallions, white and tender green parts only, thinly sliced
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 pound thinly sliced smoked salmon, cut into 1-inch strips
- Preheat the oven to 325°. In a bowl, whisk the eggs with the 1/2 cup of crème fraîche, the tarragon, chopped dill, chives and scallions. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
- In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add half of the eggs and cook over moderately low heat, stirring gently, for 5 minutes; keep the heat low enough so the eggs do not begin to scramble. Cook the eggs, undisturbed, for 5 minutes longer. Transfer the skillet to the oven and bake for 10 minutes, or until the eggs are set around the edges and just firm in the center.
- Loosen the sides of the frittata with a spatula and gently turn it out onto a wire rack to cool completely. Repeat with the remaining oil and eggs.
- Cut the frittatas into 1-inch squares. Garnish with the crème fraîche, salmon and dill sprigs and serve at room temperature.
The frittatas can be baked up to 3 hours ahead.