Frittata with cream cheese and smoked salmon

Ingredients:

• 6 large eggs
• 2 tbsp. milk
• 1 tbsp chopped dill
• 1 teaspoon coarse salt
• 2 tbsp chopped chives
• 60 g cream cheese, softened
• 60 g smoked salmon, chopped
• 2 teaspoons olive oil
• To serve: crispy potatoes and mesclun salad

Preparation:

1. Position the oven rack in the middle position and preheat to 190°C.
2. In a bowl, combine the eggs, milk, dill, salt, pepper, and green onions. Using two spoons or your fingers, break up the cream cheese into small pieces. Stir the cheese and smoked salmon into the egg mixture.
3. Heat olive oil in a medium nonstick skillet over medium heat. Pour the egg mixture into the skillet and gently toss to coat the filling. Cook until the frittata is set on the bottom but not browned, about 2 minutes. Transfer the skillet to the oven and bake until the frittata is set on top, about 8 minutes. Remove from the oven, cover, and let sit for 5 minutes.
4. Transfer the frittata to a large plate. Slice and serve warm or at room temperature.