Nature’s Best Dairy® Lox Frittata
Nature’s Best Dairy® Lox Frittata
Directions
- Whip eggs and set aside.
- Heat olive oil over medium-high heat and fry capers for less than a minute until crispy. Remove from pan with slotted spoon and drain on a towel.
- Add spinach and onion to pan and cook for 1-2 minutes then remove from pan and reserve.
- Melt butter in non-stick sauté pan over medium heat and add whipped eggs. Sprinkle spinach mixture on top with salt and pepper. Hand tear salmon and place on top of eggs.
- Heat convection oven to 450 degrees. Place pan in oven and finish cooking eggs. Remove from oven and plate. Drizzle with crème fraiche and sprinkle with fried capers.
Ingredients
- 4 ea Nature's Best Dairy® Egg(s)
- 1 cup Empire’s Treasure® sliced cold smoked salmon
- 1 cup Peak Fresh Produce® Spinach
- 1/2 ea Peak Fresh Produce® Onion(s), Red, julienne
- 1/2 tsp Roma Garlic, minced
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1 tbsp Roma® Oil, Olive
- 3 tbsp Nature's Best Dairy® Butter, Unsalted, sliced
- 1 tbsp crème fraiche
- 1 tbsp Roma® Capers
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.