Smoke Salmon Frittata
8 large eggs
1 1/2 cups half and half
1/2 tsp salt
1/4 tsp black pepper
1/4 lb smoked salmon, cut into 1" pieces
4 oz. cream cheese, cubed
1/4 cup chopped fresh chives
2 T. butter
Preheat oven to 375 degrees. In medium bowl, beat eggs with half and half and salt and pepper. Stir in the
smoked salmon, cream cheese and chives. Heat butter in 10″ non stick ovenproof skillet. When butter is hot,
add the egg mixture, and cook on medium heat for 3 minutes. Do not stir. Place skillet in preheated oven and
bake for 15 minutes or until fruttata is puffed and center is cooked through. Loosen the edges of the fruttata and
invert onto a large platter, then invert again so the top is facing up. Sprinkle with more chopped chives, if
desired. Cut into 6 wedges. Serve at once.
Fruit and Chevre Green Salad
1 pint strawberries, hulled and sliced in half
1 orange, peeled and sliced
1 mango, peeled and sliced
4 cups mixed greens
4 oz. goat cheese, crumbled
Dressing: 1/4 cup olive oil mixed with 2 T rice wine vinegar, 1/2 tsp. salt and 1.4 tsp. pepper – whisk all
together in small bowl. Place fruit and greens in salad bowl. Toss gently. Sprinkle with goat cheese. Drizzle the
dressing on tip and serve at once. Serves 6.
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