SMOKED SALMON FRITTATA

Ingredients

• ​3 tbsp salted butter
• 1/2 cup diced onion
• 2 cups cubed peeled potatoes (1/2 inch)
• 8 large eggs
• 1/2 cup cottage cheese
• 1/4 cup whipping cream
• 1/4 cup sliced green onions
• 1 tbsp chopped fresh dill
• 1 tbsp drained capers, rinsed
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp smoked paprika
• 1 cup chopped skinned hot-smoked salmon (about 200 g)
• Yogurt Dill Sauce

Directions

1. Preheat oven to 350°F.
2. Melt butter in a large ovenproof non-stick frypan over medium heat. Add onion and sauté for 3 minutes. Add potatoes and cook, stirring, until potatoes are tender and lightly browned, about 10 – 15 minutes.
3. Meanwhile, place eggs and cottage cheese in a blender; purée until smooth. Add cream, green onions, dill, capers, salt, pepper and paprika; blend, using an on/off motion, until green onions, dill and capers are finely chopped.
4. Sprinkle salmon on top of potato mixture in frypan. Pour egg mixture over top. Reduce heat to low and cook, lifting edges of frittata occasionally with a spatula, allowing uncooked egg mixture to run underneath. Cook until frittata is almost set in centre. Transfer frypan to oven.
5. Bake, uncovered, until frittata is set and lightly browned, about 15 minutes. Let stand for 10 minutes before cutting. Cut into wedges. Serve with Yogurt Dill Sauce.

Ingredients

• 1/2 cup plain yogurt
• 1 tsp chopped fresh dill
• 1 tsp fresh lemon juice
• 1/4 tsp grated lemon peel
• 1/4 tsp salt

Yield: Makes about 1/2 cup.

Directions

1. Combine all ingredients until blended. Refrigerate until serving.