Smoked Salmon Frittata with Sorrel Pistou

Recipes > Smoked Salmon Frittata with Sorrel Pistou

Smoked Salmon Frittata with Sorrel Pistou

Meal Theme:

Total Time: 
50 Minutes
Approximate Yield: 
4-6 Servings


A meal that can be served at any time of the day.


eggs (Large)
egg whites (Large)
1⁄2 cup
Sour Cream (room temperature )
1 pinch
Cayenne Pepper
Scallions (white and tender green parts thinly sliced )
1⁄4 tablespoon
kosher salt
1⁄2 tablespoon
fresh thyme leaves
4 ounces
Smoked Salmon (Chopped )
3 tablespoons
Unsalted Butter (divided )
1 bunch
Sorrel (about 1/2lb, stems removed, rinsed, dried and coarsely chopped )
shallot (Large)
1⁄4 cup
Olive Oil


Beat whole eggs with sour cream in a large bowl and season with salt and pepper.

Add scallions, salmon, thyme and mix thoroughly. In a medium bowl, beat egg whites just until soft peaks form.

Fold into the egg mixture until well combined. Melt 2 tablespoons of butter in a 10" ovenproof skillet with a lid over medium heat.

Pour egg mixture into pan, cover and reduce heat to moderately low. Cook until eggs are set, 20 – 25 minutes, until frittata is puffed and the center springs back when touched.

Pistou Sauce: While the frittata is baking, combine the sorrel, shallot, salt, and pepper to taste in the bowl of a food processor. Pulse until finely chopped, add olive oil and the remaining tablespoon of butter. Process until smooth, taste for seasoning, then transfer to a bowl and set aside.

Place under the broiler if desired for golden color.

Drizzle the frittata with pistou.

Slice the frittata and serve with more pistou.