I am cooking a little something for a friend today. I wasn’t really sure what to make but decided on this menu. It’s perfect for a Sunday brunch (yes, I know it’s Friday): egg white frittata with smoked salmon and baby spinach, buttermilk scones, pumpkin chocolate chip muffins (full size) and a platter of fresh fruit. Have a great weekend, everyone!
Egg White Frittata with Smoked Salmon and Baby Spinach
8 egg whites, at room temperature (24 tbsp)
1/2 cup whipping cream
6 ounces smoked salmon, chopped into 1/2″ pieces
1 lemon, zested
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
2 oz baby spinach
1 garlic clove, finely chopped
Preheat the oven to 350 degrees. I do not have a skillet that goes from stove top to oven, so I wrap the handle of my 10-inch non-stick skillet with aluminum foil (a few times).
In a medium bowl, whisk the egg whites until fluffy, about 30 seconds.
Add the whipping cream, smoked salmon, lemon zest, salt and pepper.
In a 10-inch, ovenproof (or see my note above), nonstick skillet, heat the olive oil over medium heat. Add the baby spinach and garlic.
Cook, stirring constantly, until the baby spinach has wilted, about 2 minutes.
Pour the egg mixture into the pan and stir to combine the ingredients. Then cook, without stirring, for 4 minutes.
Then transfer the skillet to the oven and bake in the center of the oven until set, about 10 to 12 minutes. Slide the frittata onto a platter. Use a serrated knife to cut the frittata into wedges. Can be served warm or at room temperature.
I was given this recipe about 10 or 11 years ago, by the innkeeper at a bed and breakfast in New Hope, PA. I made it today using my 7-cup food processor, and the ingredients just about fit. If you don’t have a food processor, or yours is smaller than mine, you can still make this recipe, as I did for years before I got my food processor. I’ll include instructions for both.
4 cups all-purpose flour
2/3 cups sugar
1 tbsp baking powder
1 1/2 tsp baking soda
1 tsp salt
12 tbsp cold butter, cut into small pieces
1 cup buttermilk
1 tbsp pure vanilla
If using a food processor: Add flour, sugar, baking powder, baking soda and salt into the food processor and pulse once or twice to combine the ingredients. If you are not using a food processor, add these ingredients to a large mixing bowl and stir to combine.
Cut butter up into small pieces and add to the food processor through the feeding tube on top.
If not using a processor, add the small pieces of butter to your dry ingredients in the large mixing bowl and “cut the butter into the flour mixture”. You can use the twines of the fork to push down on the small pieces of butter to incorporate it into the flour. It takes a little time but is not difficult to do. Make sure you get each piece of butter. You can also use your fingertips to kind of mash up the butter into the flour. The result will be a coarse-looking flour mixture. Note: you do not want to melt the butter so don’t use your palms, which will be too warm. If you have any questions, leave me a comment below.
Back to the food processor, after you’ve added the butter, process until the flour mixture looks like crumbs, about a minute or two.
At this point my food processor is getting pretty full. Keep the cover on and use the feeding tube to add the buttermilk, eggs and vanilla. Process again until the dough balls up. Without the processor, you will add the wet ingredients and stir with a wooden spoon until the dough balls up.
Transfer the dough to a floured board and shape into a ball.
Put a little flour on the both sides of your knife, then cut the ball into 2 even discs. Then cut each disc into 8 wedges.
Place parchment paper onto baking sheets and place wedges onto baking sheets. Don’t overcrowd the wedges as the scones will grow as they bake. Bake for 18-20 minutes or until lightly browned. Since I used two baking sheets, I placed one on the center rack and one on the lower rack and baked for about 10 minutes. Then I switched positions of the two and baked for another 8-10 minutes.