Serve as a lunch. Cut into squares, the frittata also makes a terrific appetizer.
7 large eggs
¼ cup sour cream
1 tablespoon snipped fresh dill (or ½ teaspoon dill weed)
¼ teaspoon salt
4 ounces thick sliced smoked salmon, julienned
¼ teaspoon ground white pepper
2 tablespoons (1/4 stick) butter or margarine
4 ounces Gruyere, Swiss or Charles Berg cheese grated (1 cup)
Additional sour cream, salmon and dill sprigs
Preheat the broiler. In a medium size bowl, beat eggs, sour cream, salt, pepper, and dill until well mixed. Stir in smoked salmon.
In an oven safe 10 inch skillet or omelette pan, melt butter over moderate heat, swirling the pan to coat evenly. Pour in the egg mixture. Reduce the heat to moderately low, cover, and cook just until almost set, about 10 minutes. Sprinkle the frittata with cheese.
Placed the skillet under the umbrella and broil the frittata until the eggs are set and the cheese melts and begins to brown, about one minute. And garnish each serving with sour cream, and dill. Place in a heated lunch box for hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SCHOOL LUNCH CHEF
