A great meal for breakfast, lunch or dinner. This tasty frittata is baked and you can substitute other cheese for the goats cheese if desired.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish in the oven or under the grill.
I used red pepper instead of black olives, and ditched the heavy cream doubling the milk. Delicious. - 27 Oct 2007 (Review from Allrecipes USA and Canada)
I substituted red onions, sliced in rings for extra color. Instead of olives, I used about a tablespoon of capers and sauted those with the onions. I'd definitely make this again for a special brunch. - 13 Apr 2008 (Review from Allrecipes USA and Canada)
I didn't have an oven safe skillet, but I just transferred the frittata to a round pan, and it came out great! The cream cheese and eggs get so fluffy, and the cooked smoked salmon is delicious. It was like eating at a restaurant! - 28 Nov 2007 (Review from Allrecipes USA and Canada)