For Pickled agave nectar red onions:
We’re taking an innovative spin on smoked salmon with this delicious frittata recipe that will satisfy your brunch cravings and double as the perfect snack to store in the fridge. This protein-packed frittata will be paired with homemade pickled red onions and agave nectar, igniting the perfect sweet to the savory combination. Even better, these frittata muffins are easy to make and even easier to store, making it the ideal meal prep dish to head into the week.
Read on for Chef Dana Venuto’s delicious new recipe.
What is Agave?
Agave, native in hot and arid regions of the Americas, is a plant that’s packed to the brim with valuable uses for both cooking and health. Agave is best known for the fluid inside the plant, which is a naturally sweet syrup, making it a less processed alternative to sugar or other sweeteners. Also, agave is known to have favorable effects on the immune system as well as improving nutrient absorption, making it a beneficial component to accompany other ingredients. When it comes to agave, a little goes a long way — so compared to sugar or honey, you’ll likely end up consuming less sugar with double the health benefits.
Why This Frittata?
Frittatas are a classic dish, but we’re taking it to the next level by carefully curating each ingredient to perfectly complement the others — the salty and savory properties of the smoked salmon, mixed with the herb and consistency of the goat cheese, and topped with the sweet and pickled red onions. What’s more, is that they’re easy to cook and even easier to store. You can serve them up right away or put them in the fridge for a quick snack throughout the week.
Preheat oven to 375 degrees. Generously spray a large muffin nonstick pan with olive oil cooking spray. While you’re waiting for the oven to heat, beat eggs in a bowl with the heavy cream. Then add salt and pepper to taste. Chop smoked salmon and tomatoes and put to the side.
Add the chopped smoked salmon and tomatoes to the muffin tins. Then add the egg mixture evenly to each tin. Add one ounce of goat cheese to the center of each egg and salmon mixture in the tins. Then put in the oven for about 20-25 minutes.
Peel and julienne red onion. Heat a skillet and add red wine vinegar and agave nectar until it starts boiling. Add the onions and cook for 4-6 minutes until the onions soften. Then place the onion mixture in a mason jar and place in an ice bath to cool for 15-20 minutes.
Remove the frittatas from the oven and gently remove them from the tins with a rubber spatula. Plate and top with pickled red onions. Serve immediately warm or put them away to toast later, enjoy!