Smoked Salmon Frittata
Chef Ian Gresik of Drago Centro shares his recipe
The workday lunch is a tricky balancing act for any restaurant. Make it quick, while still allowing us the break we all deserve. Serve something satisfying, but not so much so that we need a nap by 3 p.m. The freshly overhauled lunch menu at Drago Centro—located smack dab in the heart of downtown’s suit-and-tie district—aims to hit the lunchtime sweet spot with fare for those who want a filling Italian feast (pappardelle with pheasant, veal Milanese, a prosciutto and gorgonzola panino with fries) and those craving a lighter bite (an Italian chopped salad, salmon with orzo). Into the latter category falls this elegant smoked salmon frittata, which has enough protein to keep you going till dinner, but won’t slow you down should you need to shout, “Buy! Sell! Buy! Sell!” with extra vigor. (Can you tell we’ve never worked in the finance industry?) It also happens to make a simple Sunday brunch at home. Because that’s what we’re all working for anyway, right?
Courtesy of chef Ian Gresik
4 Large Eggs
1/2 Ounces Clarified Butter
1 Tomato Diced
5 Pearl Onions (Blanched)
2 Ounces Smoked Salmon
2 Ounces Mascarpone Cheese
2 Ounces Creme Fraiche
Salt and Pepper
Fennel Fronds for Garnish
1. Wisk together all the eggs and season with salt and pepper.
2. Heat the clarified butter in a large non-stick pan over medium heat.
3. Add the eggs to the pan and distribute the tomatoes and pearl onions evenly around the pan.
4. Cook in a 350F oven for 3-5 minutes or until set.
5. While in the oven, mix together the Mascarpone cheese and the Creme Fraiche. Season with salt and pepper.
6. Remove from the oven and top with the smoked salmon, a few dollops of the mascarpone cheese mixture, and the fennel fronds.