Ingredients:

  • 10 large pasture-raised eggs
  • 0.5 cup heavy cream
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp fresh dill, finely chopped
  • 6 oz high-quality smoked salmon, torn into ribbons
  • 4 oz cold cream cheese, cubed
  • 0.5 cup red onion, thinly sliced
  • 1 cup fresh baby spinach, roughly chopped
  • 1 tbsp unsalted butter

Instructions:

  1. Preheat your oven to 350°F (180°C). In a large glass mixing bowl, whisk the eggs, heavy cream, sea salt, black pepper, and fresh dill vigorously for at least 60 seconds until the mixture is uniform and pale yellow with tiny bubbles on the surface.
  2. Grease a cold 10-inch oven-safe skillet thoroughly with the unsalted butter. Scatter the chopped baby spinach and half of the red onions across the bottom. Pour the egg mixture over the vegetables. Carefully dot the surface with the smoked salmon ribbons and cream cheese cubes, pressing them slightly into the liquid.
  3. Place the skillet on the center rack of the oven. Bake for 20–25 minutes. Check at the 20-minute mark; the frittata is done when the edges are golden and the center is set but maintains a slight, custardy jiggle.