I didn’t exactly plan this in advance, but we’re doing this.
The next few recipes you’ll see on here are either family favorites or favorites of mine that I’m remixing. These recipes are either cherished and passed down from my family, or cherished by me and invented into something new.
We start with the latter. When I first moved to OKC nearly 7 years ago, I fell in love with this little bagel shop called Old School Bagel Cafe. The shop expanded to multiple locations in the metro, but no matter how many times I visited the place, I always got the same thing: the lox and cream cheese sandwich on an everything bagel.
Lox (smoked salmon), capers, red onions and cream cheese slathered on these wonderful bagels they made in house. The sandwich came with tomatoes, but I always get it without. I want to taste all the bold flavors of the smoked salmon and briney capers without a meaty tomato in the way, you know?
I got this idea to make my favorite bagel sandwich into a frittata after my husband and I got two dozen farm fresh eggs from our supervisor. She has a farm and was overrun with eggs, so when she asked I jumped at the opportunity to get some! If you haven’t ever had fresh eggs, DO IT. I don’t know what it is, but they taste SO much better than grocery store bought eggs.
Since I had all of these eggs, I needed to use them up. What better way to do that than to make a frittata? I sat down and thought about what I wanted to put inside of it, and knew I wanted to invoke all those great spring flavors. Fresh asparagus and dill were the first to come to mind…and then my favorite lox and cream cheese sandwich. I wanted to keep the dill and asparagus, even though it’s not inside the sandwich, so I just mashed them all together for this fabulous creation.
This might be my favorite frittata I’ve ever made. It’s packed full of the good stuff: asparagus, red onion, green onion, fresh dill, cream cheese, capers, smoked salmon—I’m not sure you could put anything else in this breakfast dish!
One thing you need to keep in mind: DON’T SALT this dish. Smoked salmon is already really salty, and that will permeate through the frittata—so you don’t need any extra salt on top of that. Trust me!
This frittata is for those days when I can’t enjoy my favorite breakfast sandwich from Old School. It’s also for those days when I just want a delicious breakfast. Let’s be real…that’s everyday.
Lox and Cream Cheese Frittata
Perfect baked eggs in frittata form with smoked salmon, asparagus, dill, cream cheese, onion and capers.
- 5 oz. smoked salmon, sliced
- 10 large eggs
- 1/2 red onion, sliced thin
- 1 bunch asparagus, chopped into 1″ pieces (discard tough ends)
- 3 green onions, sliced
- 4 oz. cream cheese
- 1/4 tsp. pepper
- 3 TBS. capers (drained)
- 1/4 cup fresh dill, chopped
- 2 TBS. olive oil
- Preheat oven to 350 degrees. Heat oil in a large cast-iron (or ovenproof) skillet. Add asparagus, onion and green onion and saute until tender, about 3-4 minutes.
- Meanwhile, whisk eggs in a large bowl. Add dill and pepper and continue whisking until fluffy and mixed well.
- Add smoked salmon to asparagus pan and pour in eggs. Don’t stir. Add chunks of cream cheese on top and sprinkle capers on top as well. Let eggs cook in pan for 3 minutes.
- Transfer skillet to oven and bake for 10-12 minutes. Let cool before slicing and serving.
Preheat oven to 350 degrees. Heat oil in a large cast-iron (or ovenproof) skillet. Add asparagus, onion and green onion and saute until tender, about 3-4 minutes.
Meanwhile, whisk eggs in a large bowl. Add dill and pepper and continue whisking until fluffy and mixed well.
Add smoked salmon to asparagus pan and pour in eggs. Don’t stir.
Add chunks of cream cheese on top and sprinkle capers on top as well. Let eggs cook in pan for 3 minutes.
Transfer skillet to oven and bake for 10-12 minutes. Let cool before slicing and serving.