Smoked-Salmon and Cream Cheese Frittata

Ingredients

• 0.5 teaspoon pepper black
• 2 oz cream cheese cold cut into 1/2-inch pieces
• 8 large eggs 
• 0.3 cup basil fresh chopped
• 0.3 cup chives fresh chopped
• 0.1 teaspoon salt 
• 3 oz salmon smoked thinly sliced chopped
• 2 teaspoons vegetable oil 
• 0.5 cup milk whole
• 4 servings frangelico sweet red thinly sliced
• 4 servings frangelico sweet red thinly sliced

Equipment

• bowl
• frying pan
• whisk
• aluminum foil
• broiler
• spatula

Directions

1. Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
2. Preheat broiler.
3. Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking.
4. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes.
5. Remove from heat.
6. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
7. Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
8. Cool 5 minutes, then loosen edge with spatula and slide onto a large plate.
9. Cut into wedges and serve warm or at room temperature.