Rating: 5 stars
4280 Ratings
  • 5 star values: 4280
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
201003-ip-tom-colicchio.jpg
Tom Colicchio
Sisha Ortuzar
December 2003

Gallery

Credit: © William Meppem

Recipe Summary

total:
1 hr
Yield:
Makes about 50 pieces
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Make Ahead

The frittatas can be baked up to 3 hours ahead.

Advertisement