Smoked Salmon Frittata

Ingredients:

8oz Alaska Smokehouse Smoked Salmon, skin removed and flaked

3 scallions or green onions, thinly sliced

1 shallot, minced

2 gold potatoes, cut into 1/2" cubes

1 bunch fresh parsley, roughly chopped, one large spoonful set aside for garnish

1 bunch fresh dill, roughly chopped, one small spoonful set aside for garnish

10 large eggs

5 tablespoons of olive oil or avocado oil

1 cup plain yogurt

4oz of goat cheese or cream cheese

Salt & Pepper, to taste

Procedure:

In a large cast iron skillet, heat 3 tablespoons oil over medium heat.

Once shimmering, add potato and saute for 5 minutes until softened.

Add in shallot and scallions and saute for 1-2 minutes, until softened and fragrant.

Remove vegetable into a bowl or plate to save for later.

Turn off heat and set aside skillet to cool.

In a large bowl, add eggs and yogurt and whisk together.

Add herbs, smoked salmon, goat cheese, and vegetables and stir to combine.

After skillet is cooled, wipe down with a paper towel to clean.

Return skillet to burner and turn heat to low.

Add 2 tablespoons of oil to skillet and swirl to coat bottom of pan.

Pour the frittata mixture from the bowl into the skillet and cook for 8-10 minutes (or when the sides of the frittata start to set).

Transfer the skillet to the oven on the middle rack and turn the oven onto broil.  Cook for another 8-10 minutes, checking every couple of minutes to make sure the top isn't browning too much.  If it starts to brown too much, turn off the oven and let the residual heat finish the cook.

Once cooked (frittata should be set but have a slight jiggle to it when the pan is shaken), remove from oven and garnish with kosher salt and ground black pepper, then top with reserved herbs.

Substitutions:

As stated before, if goat cheese isn't available, cream cheese will also work.  Feel free to try other cheeses as well, like cheddar or gouda.

To make it a Seafood Frittata, add cooked bay shrimp and/or lump crab meat in addition to the smoked salmon