6 Large Eggs
2 TB Milk
1 TB Chopped Dill (prefer fresh)
1 Tsp. Salt and ground pepper to taste
2 TB Chives (prefer fresh)
2 Oz. Cream Cheese
2 Oz. Smoked Salmon
2 Tsp. Virgin Olive Oil
Heat oven to 375 degrees. Whisk egg, milk, dill, salt, pepper and chives together. Break up cream cheese into small chunks and fold into egg mixture. Break up salmon and add to egg and cream cheese mixture.
Heat oil in 9″ oven proof skillet over med. to low heat. Pour egg mixture into skillet and stir lightly to separate fillings evenly. Cook until bottom is set, but NOT too brown. (about 2 min.) Transfer skillet to the oven and bake until top is set (about 8 min). Remove from oven, cover and set aside about 5 min. Invert Frittata onto a large plate and cut into wedges.
I served this with some hash browns and blueberry bread. I have also added tomatoes as a garnish in the past as well.