Mini Herb Frittatas with Smoked Salmon
© William Meppem
Active Time
N/A
Total Time
1 HR
Yield
Serves : Makes about 50 pieces
Tom Colicchio and Sisha Ortuzar
December 2003

   Cocktail Party Recipes  

Ingredients

  • 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

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

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