Mini Herb Frittatas with Smoked Salmon

1. 1

   Preheat the oven to 325.

2. 2

   In a bowl, whisk the eggs with the 1/2 cup of creme fraiche, the tarragon, chopped dill, chives and scallions.

3. 3

   Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.

4. 4

   In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil.

5. 5

   Add half of the eggs and cook over moderately low heat, stirring gently, for 5 minutes; keep the heat low enough so the eggs do not begin to scramble.

6. 6

   Cook the eggs, undisturbed, for 5 minutes longer.

7. 7

   Transfer the skillet to the oven and bake for 10 minutes, or until the eggs are set around the edges and just firm in the center.

8. 8

   Loosen the sides of the frittata with a spatula and gently turn it out onto a wire rack to cool completely.

9. 9

   Repeat with the remaining oil and eggs.

10. 10

    Cut the frittatas into 1-inch squares.

11. 11

    Garnish with the creme fraiche, salmon and dill sprigs and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.