Roasted Potato and Chive Frittata with Smoked Salmon and Arugula
Easy and elegant, this frittata can be served hot out of the oven or at room temperature. You can even make the frittata mixture the night before—just be sure to let it come up to room temperature before cooking. We like to serve this right out of the cast-iron skillet it’s cooked in, but feel free to transfer it to a serving platter instead.
1. Preheat the oven to 400°F.
2. Arrange the sliced potatoes and shallot on a rimmed baking sheet and toss with olive oil and salt and pepper to taste. Roast for 20 minutes, or until tender and nicely browned.
3. While the potatoes and shallot roast, whisk together the eggs, scant teaspoon of salt, ¼ teaspoon ground black pepper, chives, and crème fraîche in a large bowl until very well combined.
4. When the potatoes and shallot are cooked, add them to the egg mixture, whisking to combine, and switch the oven to the low broil setting.
5. Heat a 10-inch cast-iron skillet over medium heat and coat the bottom generously with olive oil. Pour in the frittata mixture and gently cook for 5 minutes, or until the bottom and sides are beginning to set.
6. Transfer the skillet to the oven and cook for another 5 to 8 minutes, checking every minute or so to make sure the top doesn’t burn. Remove from the oven when the frittata is fluffy, golden, and firm to the touch. If it’s beginning to brown too much on top without getting cooked in the center, turn off the broiler and let it bake in the hot oven until the eggs are cooked through.
7. To serve, top the frittata with smoked salmon slices and the arugula. Drizzle over a little olive oil and fresh lemon juice and sprinkle a small pinch of salt.
Originally featured in 4 Gluten-Free Breakfasts for Busy Mornings
