This recipe solves an inherent problem with the classic recipe. You can scroll down below the recipe to read why.
Lox, Eggs and Onion Frittata
-1 medium onion, sliced thinly
-Nova (smoked salmon), about one slice per egg, cut into hearty pieces
-Light olive oil (and/or butter, optional)
-Cream cheese (optional)
*(2 servings, adjust quantities proportionately for your family)
This frittata is first cooked on the stove top then finished in the broiler: If your broiler is within the oven, position an oven rack up high, allowing room for your fry pan.
Heat olive oil and/or butter in an oven-ready fry pan. Saute the onions till they begin to brown. Add lox and cook briefly till opaque. Spread lox and onions evenly around the pan, minimizing flaking of lox pieces. Whisk eggs and pour in. Cook on stove top till eggs are almost set; the top will remain uncooked. Garnish with dill. Dot with cream cheese. Turn on broiler. Place pan under broiler for a minute or two to cook the top and brown and puff up the frittata, watching at all times to ensure it does not burn. Use oven mitt to carefully remove pan from broiler, and place on stovetop for a secure base. Use a spatula to gradually scrap around and under entire frittata with care so it can be removed from pan and served. Voila!
The story: Lox and eggs and onions (always plural with ands between!) is a classic breakfast combo, typically made with Nova and not actual lox. But it is basically scrambled eggs, resulting in a delicious but unappetizing looking meal. You don’t want an omelet because the lox and onion should be spread throughout the egg mixture and not concentrated as a filling. You could try cooking on the stove top, then flipping it, but that’s messy. The solution is to make a frittata cooked or finished in the oven, a beautiful, puffy preparation that solves the problem of an undercooked top. It does take some care to get the frittata out of the pan.
Counter top cookware note: A frittata can also be made in an air fryer with a round cake pan insert.