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July 2009

Serves 4 – 6

You'll Need

Prep and Cook

Melt butter in oven-safe non-stick skillet (about 8’ diameter) over medium heat.
Add onion and garlic and cook, stirring until soft.
Season with salt and pepper.
Whisk together eggs, milk/cream, dill, half of the cheese, the potatoes, the peas and the salmon.
Pour egg mixture into the skillet and cook over low heat until bottom and sides are set, but the top is still runny.
Sprinkle the remaining cheese on top.
Place the skillet under the broiler for a few minutes or until cheese is melted.
Cool completely, cover with plastic wrap, then tin foil and freeze or refrigerate for a delicious brunch, lunch or dinner.

Good to Know: when reheating from fridge or freezer, be sure to add more cheese and warm in oven at low temperature (250 degrees).

Add your comments, positive or negative, as well as any tips or substitutions, here.

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Posted by Mariels on July 18, 2009 at 01:35 PM

When do you add the potatoes? I do not see that step in there
Posted by Sarah Morgenstern on July 20, 2009 at 12:15 PM

Hi -thanks for your comment. We had accidentally omitted the potatoes in the fourth step. We’ve updated the recipe now so hopefully it is more clear. Basically everything gets added together in that step and then poured over the onion mixture in the skillet. Thanks!
Posted by Mariels on July 20, 2009 at 12:22 PM

Thanks!