Smoked Salmon Frittata
City Tavern Restaurant - Philadelphia
Walter Staib’s smoked salmon and pasta frittata is a great way to use leftover pasta for a quick and easy weeknight dinner.
- 1 cup olive oil, divided
- 1 tablespoon finely chopped garlic
- 1 cup finely chopped portobello mushrooms
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped green bell peppers
- 2 tablespoons finely chopped red bell peppers
- 8 large eggs, lightly beaten
- 4 cups cooked angel hair pasta, chilled for at least 30 minutes
- 1/2 cup grated Parmesan cheese
- 1 teaspoon stemmed and finely chopped fresh thyme
- 1 teaspoon finely chopped fresh basil
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 4 slices smoked salmon (about 3 ounces each)
- Chives, cut into 3-inch-long pieces, for garnish
- Sour cream or crème fraîche for serving (optional)
Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the garlic, onions, mushrooms, and bell peppers to the pan. Sauté until softened, about 5 minutes. Remove from heat, transfer to a bowl, and place in the refrigerator to chill.
Beat the eggs in a large mixing bowl, then add the pasta, cheese, thyme, basil, oregano, and chilled sautéed vegetables. Stir to combine and season with salt and pepper.
Heat the butter and remaining oil in a small sauté or omelet pan over medium-high heat. Add about a quarter of the egg mixture, shaping it into a 1-inch-thick cake. Cook on each side for about 5 minutes, then transfer to a plate. Cover with foil to keep it warm. Repeat 3 more times with the remaining mixture.
To serve, set each frittata in the center of a plate and place a slice of salmon decoratively on top. Garnish with chives and serve with sour cream or crème fraîche.