Not me. (Recipe Credit: Marc Matsumoto of Fresh Tastes .) Jeff and Jodie Morgan of the Covenant winery in California suggest making their smoked salmon frittata with Gruyère, a mild cow’s-milk cheese from Switzerland and France. This frittata is great any time of day—serve it at brunch, or eat any leftovers at room temperature for lunch. 6. Place on baking tray together with vegetables and bake for 10 – 15 minutes or until salmon is cooked in centre and vegetables tender; set aside and allow to cool. This frittata benefits from that forethought — after all, who would want to make a 10-minute breakfast by starting with 2 hours of caramelizing??? While many people think of frittata as an egg dish, I add savory smoked salmon, nutty gouda and plenty of herbs and scallions. Get even picky eaters to happily eat their veggies with this Salmon-Spinach Frittata recipe. Prepare your salmon fillet by drizzling ½ tbsp olive oil and rubbing in salt and pepper. Combine eggs and milk and whisk until combined. This salmon and caramelized onion frittata takes no time at all with those previously cooked allium. 5. Remember: The wider and shallower the pan, the faster the egg will cook. Warm oil over medium heat in a 12-inch nonstick skillet with an ovenproof handle. It is simply delicious. 4. If you can’t find one to your liking, feel free to swap in other mild cheeses such as cheddar or Gouda.