A delicious frittata, a version of the lox egg and onion omelette, to extend the joy of Shabbos just a little longer.
2 shallots, minced small
6-8 oz. baked salmon or smoked salmon pieces, chopped
6 eggs
extra virgin olive oil
salt and pepper
Chopped fresh chives
Saute your chopped shallots until dark brown and crunchy, and heavily pepper and salt them. Beat the eggs with a little milk or water, and add them to the onion mixture. Give them a few seconds to set, then add your chopped salmon. Give it a gentle stir to make sure the ingredients are evenly distributed. Cook until the bottom is moveable and place in the broiler for a few minutes to solidify the top. Turn upside down onto a plate and serve with chopped chives.
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