MINI SMOKED SALMON FRITTATAS WITH CHIVE CREME FRAICHE

Mini Smoked Salmon Frittatas with Chive Creme Fraiche image

Provided by Giada De Laurentiis

Time 30m

Yield about 24 mini frittatas

Number Of Ingredients 14

Cooking spray
3/4 cup creme fraiche, chilled
2 tablespoons chopped fresh chives
1 tablespoon lemon zest plus 1 tablespoon juice (from 1 lemon)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
6 large eggs
1/2 cup whole milk
2 tablespoons creme fraiche, at room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 ounces smoked salmon, chopped into 1/2-inch pieces

Steps:

Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.
For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.
For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.