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Slow-Baked Salmon Frittata with Ricotta and Onions

COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(17)
Melissa Clark's Salmon with Lots of Herbs & Yogurt Sauce + Salmon Frittata + Salmon Fried Rice
Melissa Clark's Salmon with Lots of Herbs & Yogurt Sauce + Salmon Frittata + Salmon Fried RiceZach Pagano / TODAY
COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(17)

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large red onion, halved, peeled and sliced into half moons
  • 1/2 teaspoon fine sea salt, more as needed
  • 8 extra large eggs
  • 1/4 teaspoon freshly ground black pepper, as needed
  • 2 fillets leftover sous vide salmon, skin removed, fish broken into pieces
  • 1/2 cup fresh ricotta
  • 2 tablespoons minced chives
  • Extra virgin olive oil, as needed
  • Fresh lemon juice, as needed
  • Flaky sea salt, as needed
  • Chef notes

    Baking a frittata in a low oven gives a creamy, custardy texture that's a lot silkier than the usual version. This one is speckled with salmon, ricotta and chives. It's great served with leftover yogurt sauce and sliced tomatoes.

    Technique tip: Take care not to overcook the frittata, it's done as soon as the top is solid, but still slightly jiggly.

    Swap options: You can leave the ricotta out for a dairy-free version.

    Preparation

    1.

    Heat oven to 300°F. Position a rack near the top of the oven.

    2.

    In a heavy, well-seasoned cast-iron or nonstick, oven-proof skillet (preferably 8- or 9-inch), heat the butter over medium heat. Add onions and 1/4 teaspoon salt; cook until tender and browned in spots, about 7 minutes.

    3.

    While the onion is cooking, in a large bowl, whisk eggs; stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the egg mixture to the pan, stirring gently to incorporate onions. Fold in salmon. Spoon dollops of ricotta over top of frittata; sprinkle with chives. Cook until the bottom is just set, about 2 minutes.

    4.

    Transfer the skillet to the oven; bake until eggs are set around the edges but still slightly custardy in the center, 12-15 minutes for a 9-inch skillet, 15-20 minutes for an 8-inch skillet (check frequently towards the end to avoid overcooking eggs). Slide frittata out onto a plate. Before serving, drizzle with oil and lemon, sprinkle with flaky salt and additional black pepper.