“Bagel and Lox” Frittata
Want to know the world’s truest truth? It is this.
My friend got me these Yiddish fridge magnets, which inadvertently led to the creation of this philosophy, and I think my life’s work is now complete. Didn’t even need to finish my Master’s Degree.
Roughly translated for modern application, “Oy, I have schvitzed just for a bagel and lox sandwich” could mean something like, “I went to that crazy spin class, just so I could eat a bagel with smoked salmon at brunch and feel less guilty about it.” I may have done this, but I will neither confirm nor deny. Just kidding, it’s 100% confirmed.
Seriously though, have you ever had a really good bagel and lox sandwich? If you have, you understand. If not, please drop what you’re doing and go get one. A well constructed bagel and lox sandwich is such an experience, that it has become my ULTIMATE special treat. I only eat one when I think I really deserve a reward, or when my craving is so profound that I feel like my world will come crashing down if I don’t eat one immediately. Dramatic much? Not really, actually.
When I heard that this month’s Recipe Redux challenge was all about “smoked” flavors, I knew I had to do something with lox. My mouth instantly started to water thinking about the possibilities.
My favorite way to enjoy a lox sammy is on a lightly toasted whole wheat bagel (so it’s warm and soft on the inside. MMM) with thin red onion slices, maybe some tomatoes and capers, and a good portion of green olive cream cheese. Green olive cream cheese is so good, it should be illegal. That briny flavor with the salty salmon? OH heavens. If you can add avocado too, EVEN better. Unfortunately, every bagel is equivalent to multiple slices of bread, which isn’t so heavenly. So I turned it into a light, fluffy, protein-packed frittata that has all the same flavors.
The secret to making the frittata SUPER fluffy is greek yogurt, which also adds just a little bit of tang. The recipe is so easy to put together, and can be a perfect addition to your next brunch.
On an unrelated note, can we just talk for a second about how AWESOME THESE PICTURES ARE? I got a DSLR over the holidays, and it’s my new favorite toy. I’m obsessed. I’m still learning how to get the most out of it, but wow. Sorry iPhone. You are only for selfies now.
- 6 large eggs
- 1/2 cup plain Greek yogurt
- 4 slices smoked salmon, chopped
- 1/3 cup finely chopped red onion
- 5 large, or 10 small chopped green olives
- 1 tbs. capers
- 3-4 tbs. cream cheese
- 1/2 avocado, thinly slices (optional)
- Preheat oven to 350˚F.
- Whisk eggs very well in a bowl until silky and uniform in texture.
- Whisk yogurt into eggs until smooth.
- Stir in smoked salmon, onion, olives, and capers.
- Pour egg mixture into a greased shallow cake pan.
- Using a 1/2 teaspoon measure, drop dollops of cream cheese evenly throughout mixture.
- Bake for about 20-30 minutes, or until mixture is set.
- Garnish with avocado slices immediately before serving.