SMOKED SALMON FRITTATA (Red Bell Pepper Ancho Chili Jam)

6 eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (+ extra for serving) E&V Red Bell Pepper Ancho Chili Jam
2 ounces fresh crumbled goat cheese
2 ounces smoked salmon, chopped
2 tablespoons green onions, sliced thin
1 tablespoon capers
1 tablespoon olive oil

Preparation & Cooking Instructions:
Preheat oven to 375 degrees and place rack in center. Whisk together eggs, milk, salt, pepper and E&V Red Bell Pepper Ancho Chili Jam. Fold in goat cheese, onion, salmon and capers. In a 10 inch oven proof skillet, preheat with olive oil over medium low heat. When skillet is hot pour in ingredients and gently stir to evenly mix. Cook for about 3 minutes, until bottom is set but not brown. Place in preheated oven and bake about 9 minutes or until set but still moist. Remove from oven and let rest a few minutes, then slide out of skillet onto a cutting board and cut in 4 to 6 wedges.

Tressa's Tip: Serve with toasted bagels, cream cheese and extra E&V Red Bell Pepper Ancho Chili Jam. Serve for breakfast, lunch or dinner.

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