I decided about 8 AM to make myself a kick-ass frittata for breakfast. Smoked salmon, spinach, fontina…can’t go wrong there! I whipped everything up, got it into the oven and sat down to read.
Things went downhill quickly from here.
At about 8:45, I pulled the stainless steel pan containing the frittata out of the oven and placed it on top of the stove while I got a knife, fork and plate.
I grabbed the handle of the pan. Without a hot pad or towel.
Yes, people, I did. Did any of you catch the last post before the original Just Not Dinner went “poof?” I talked about needing to be wrapped up in bubble wrap. Tri-ply bubble wrap.
Well, in this case, it would have melted to the handle and to my skin (and I am not sure which would have been worse).
If this doesn’t prove that I am accident-prone, I don’t know what does.
But I had a damn good breakfast, anyway. I just whimpered in pain between bites.
Smoked Salmon Frittata with Spinach and Fontina
1 tbsp butter
½ cup onion, diced
½ cup milk
1 tbsp Dijon mustard
1 tsp horseradish
1 cup fresh spinach, chopped
4 oz smoked salmon, chopped
½ cup grated fontina cheese
¼ tsp kosher salt
1/8 tsp pepper
Preheat the oven to 350 degrees.
In an ovenproof skillet, melt the butter over low heat. Add the onion and allow to sweat until the onion is soft but not browned. Remove from the heat and add the chopped spinach and salmon.
In a bowl, whisk together the eggs, milk, mustard, horseradish, salt and pepper. Pour over the mixture in the skillet. Sprinkle the cheese over the top and then gently stir to combine all ingredients.
Gently place the skillet into the oven and bake for 35 to 40 minutes, or until the top is browned and a knife inserted in the center comes out clean. Remove from the oven and slice into wedges for serving.
Beware the hot handle, people. Beware.