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Recipe of the Week: Sanibel Salmon Frittata

By Staff | Mar 19, 2019

Chef Loretta Paganini

After being up north for a couple of weeks, my husband and I were looking forward to getting home to Sanibel. As we were driving across the bridge on our way from the airport we began calling different restaurants on the island with the hope of making a reservation for dinner. “That is just what we needed” we told each other, a great meal and the friendly vibe of the island. After several no reservations available or only very late ones, we finally got our reservation. After a quick stop at home to drop off our bags and to freshen up, we arrived at the restaurant with five minutes to spare, only to be told that there were five reservations ahead of us so they did not know when they could seat us: “Just wait outside until we call you.” “We have a reservation” we pleaded. “So did the people ahead of you,” we were told. Well, we decided to try our luck somewhere else. As we left the parking lot I dialed another island restaurant and asked if we needed reservations, the lady on the line said, “No, just come down and we will take care of you.” See, I told my husband “Our luck is changing.” We walked into the semi-deserted restaurant and the same lady greeted us with, “Sorry but the kitchen is closed.” “But I just called you and you told us to come down,” I explained. “Oh you wanted to have dinner tonight?” “Yes, that is why I called you.” “Sorry the kitchen is closed come back tomorrow.” Impossible, was this really happening to us. As we sat in our car pondering what had happened to our friendly island, we came to the realization that it was now what we locals dread the most – season. A period of time when the island is full of people and everywhere you go you have long lines. Well, what should we do we asked each other. We decided go home and see what we had in the fridge. Here it is the recipe of what we put together for a quick and filling dinner. A simple recipe, using common ingredients that when put together made a great dinner in no time at all. As we sat eating our delicious frittata with a glass of pinot grigio in hand, we realized that sometimes during the busy season on our island a quiet dinner at home is best. Serves eight. (Chef tip: If you want, you can grate a small potato and add it to the eggs.)

1/4 cup extra virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/4 pound smoked salmon, flaked

1 cup dry mushroom, soaked in white wine

1 /4 cup pickled sweet red peppers, sliced

1/4 cup grated Parmigiano Reggiano

12 large eggs

1 teaspoon Italian parsley

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Preheat the oven 400F. Heat oil in a heavy 12 inch non-stick oven proof skillet, and then add onion, garlic and peppers. Cook until onion becomes golden in color. Add smoked salmon.

In a small bowl whisk the eggs with cheese, parsley, salt and pepper. Add egg mixture to the salmon mixture, mix well and cook for about 10 minutes at medium heat. Place skillet in the oven to finish baking about 20-25 minutes or until set.

Slice like a pie into eight pieces and serve hot.