Salmon Basil Frittata

Ingredients 

• 10 large eggs

• 1/2 cup heavy cream

• 2 tablespoons olive oil

• 2 shallots, diced

• 1/2 to 3/4 cup cherry tomatoes, halved

• 1/2 cup mozzarella (I used mozzarella balls and tore them into chunks)

• 1/2 cup cooked flaked salmon (or smoked), added before baking

• Handful of fresh basil leaves, torn

• Salt and black pepper, to taste

Directions

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Set aside.

3. Heat the olive oil in an oven-safe skillet over medium heat. Add the diced shallots and sauté for 2–3 minutes until softened and fragrant.

4. Pour the egg mixture into the skillet. Add the cherry tomatoes and mozzarella evenly throughout. Let the mixture cook on the stovetop for about 6–8 minutes, until the edges are set and the center is beginning to firm up.

5. Gently scatter the flaked salmon on top right before transferring the skillet to the oven.

6. Bake for about 5–7 minutes, or until the frittata is puffed and fully set in the center.

7. Let cool slightly, then top with fresh basil before slicing and serving.

Storage tip: Keep in the fridge for up to 5 days-delicious reheated or cold, your call.