Lox Frittata

eggsfish

On weekends we have the luxury of additional time in the morning. At least one of those days, I try to make a bit of an extra effort on breakfast. Waffles, pancakes, muffins appear with regularity. I also like to create frittatas.

This weekend I tried a new combination. After preheating the oven to 350F, I chopped up half and onion and sauteed it until it was soft in ghee*. I sliced up a small package of locs and added it to the onions. I beat four eggs and poured them over the onion/locs mix. I let the mixture cook on the stovetop just until the edge of the eggs began to set, the popped the whole 8-inch pan in the oven for an additional 15 minutes.¬†Six servings came out. Here’s the result, with a few capers sprinkled over the top.

Spy and Q declined the capers, but the frittata went down with no complaints.

*Spy seems to be having more trouble with dairy than we’d previously thought. I’m working on reducing our dairy usage yet again.

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>