Smoked Salmon And Cream Cheese Frittata

• 8 large eggs
• 1/2 cup full-fat milk or 1/2 cup half-and-half cream
• 1/4 cup finely chopped green onions or 1/4 cup chives
• 1 pinch dried basil (can use 1/4 cup chopped fresh basil)
• salt and black pepper
• 3 tablespoons butter or 3 tablespoons oil
• 2 -3 ounces cream cheese, cut into small cubes
• 3 -4 ounces thinly sliced smoked salmon
• red onion, thinly sliced

1. In a bowl whisk together eggs, milk, onions, basil, salt and pepper.
2. Preheat broiler.
3. Heat butter or oil in a 12-inch oven-proof skillet over medium heat until hot.
4. Pour egg mixture into skillet and scatter cream cheese cubes over top.
5. Cook, lifting up cooked eggs around edges using a spatula to let the raw egg flow underneath until the frittata is set on bottom, and egg is almost set but still moist on top (about 3 minutes).
6. Remove from heat.
7. Sprinkle salmon all over frittata, then press lightly, the shake skillet to allow salmon to settle into the top.
8. Broil about 6 inches from heat for 1 - 1-1/2 minutes, or until set, slightly puffed and golden in spots.
9. Cool 5 minutes, then loosen edge with spatula, and slide onto a large plate.
10. Cut into wedges and serve warm or at room temperature.

eggs, fullfat milk, green onions, basil, salt, butter, cream cheese, red onion

Taken from www.food.com/recipe/smoked-salmon-and-cream-cheese-frittata-141644 (may not work)