Mini Smoked Salmon Frittatas with Chive Creme Fraiche

By á-58

Ingredients

• Chive Creme Fraiche:
• Cooking spray
• 3/4 cup creme fraiche, chilled
• 2 tablespoons chopped fresh chives
• 1 tablespoon lemon zest plus 1 tablespoon juice (from 1 lemon)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Frittatas:
• 6 large eggs
• 1/2 cup whole milk
• 2 tablespoons creme fraiche, at room temperature
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 ounces smoked salmon,
• chopped into 1/2-inch pieces

Preparation

Step 1

Special equipment: a 24-cup mini-muffin tin

Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.

For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.

For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.