10 eggs

¹⁄₄ cup heavy cream

¹⁄₄ tsp smoked or regular sea salt

¹⁄₄ tsp smoked or regular freshly ground black pepper

¹⁄₂lb (225g) Maple-Bourbon Smoked Salmon, broken into pieces

4oz (110g) goat cheese, crumbled

1 tbsp butter

1 shallot, chopped

1 bunch of chives, chopped, to serve

Equipment

12-in (30.5cm) cast-iron or oven-safe skillet

1. Preheat the oven to 350°F (180°C). In a large bowl, beat the eggs. Then stir in the heavy cream, salt, and pepper. Finally, fold in the salmon and goat cheese.

2. In a cast-iron skillet, heat the butter over medium-high heat. Sauté the shallots until translucent. Add the egg mixture, and cook for 1 minute without stirring to incorporate.

3. Place the cast-iron skillet in the oven, uncovered, and cook for 15 to 25 minutes until the frittata has begun to puff up and set in the middle. Let cool for 5 minutes, garnish with chives, and serve.

Pairing suggestions: Serve frittata with freshly sliced tomatoes and a green salad for a complete meal.