The Jewish deli classic of lox, eggs, and onions are all components in this frittata, which is layered with sheets of matzo. First soften the onions until they begin to caramelize, then layer them with smoked salmon, ricotta, dill, matzo (dampened with water), and eggs. The frittata cooks on top of the stove until the bottom is set, then it’s finished in the oven. Serve it for breakfast or supper.
|3||tablespoons olive oil|
|1||sweet onion (Vidalia, OSO Sweet, Maui), coarsely chopped|
|Salt and pepper, to taste|
|3||sheets plain matzo|
|4||ounces (½ cup) whole-milk ricotta|
|4||ounces sliced cold smoked salmon (lox), cut into ½-inch pieces|
|3||tablespoons chopped fresh dill|
|4||eggs, lightly beaten|
1. Have on hand a 9- or 9½-inch nonstick skillet with a heatproof handle.
2. Set the skillet over medium heat with 2 tablespoons of the olive oil. When it is hot, add the onion, salt, and pepper. Cook, stirring often, for 15 minutes, or until the liquid evaporates and the onion browns lightly. Remove from the pan.
3. Meanwhile, in a baking dish that will hold the matzo without breaking, set the sheets of matzo. Add cold water to cover and set aside for 2 minutes, or until the sheets soften a little. If the matzos are not completely submerged, move the bottom sheet to the top. Lift the sheets from the water and transfer to a large plate. With scissors, snip off the pointed ends to make them curved.
4. Remove the skillet from the heat and set it on a trivet. Add the remaining 1 tablespoon oil to the hot skillet and swirl the pan so the oil comes partway up the sides.
5. Set 1 sheet of matzo in the skillet. Add half the ricotta in dabs and spread with the back of a spoon; it doesn’t have to completely cover the matzo. Scatter half the smoked salmon, half the onion, and 1 tablespoon of the dill on top. Add another sheet of matzo, then spread the remaining ricotta on the sheet. Add the remaining smoked salmon, remaining onion, and 1 tablespoon of the dill. Set the last matzo sheet on top.
6. Pour the eggs into the pan at the sides. With your hands, press the top matzo so it’s covered with egg. Let the pan sit at room temperature for 10 minutes while the oven heats.
7. Set the oven at 350 degrees.
8. Return the skillet to a burner. Turn the heat to medium-high and cook the frittata for 5 minutes, or until the eggs are set at the edges.
9. Transfer the skillet to the oven and bake the frittata for 20 minutes, or until the frittata is firm to the touch and cooked through. Remove from the oven and let the mixture settle for 5 minutes. Sprinkle with the remaining 1 tablespoon dill. Cut into wedges. Sheryl JulianSheryl Julian can be reached at firstname.lastname@example.org. Follow her on Twitter @sheryljulian.