Smoked Salmon & Goat Cheese Frittata Class Details
What you'll learn
Mise En Place
Parsley, 1/2 bunch
Chives, 1 bunch
Capers, 2 tablespoons
Truffle Carpaccio, 1 jar
Balinese Truffle Salt
Unsalted butter, 4 tablespoon
Baby kale, 1 handful
Goat cheese, 4 ounces
Smoked salmon, 4 ounces
Olive oil, 2 tablespoons
- Preheat your oven to 350F.
- Clean and dice the leek. Chiffonade the parsley. Slice the chives.
- Mince the capers and half of the Tru e Carpaccio.
- Crack the eggs into a mixing bowl, season with Balinese Tru e Salt, and whisk until fully incorporated.
How to cook
- In a 10” non stick pan over medium heat, melt 2 tablespoons of the butter until foamy.
- Add the leeks and sweat until tender.
- Incorporate the baby kale and sauté until tender. Season the mixture with Balinese Tru e Salt.
- Turn off the heat and add the parsley, and Tru e Carpaccio. Let mixture cool for 1-2 minutes, then add to the bowl of whisked eggs and mix with a wooden spoon.
- Wipe the pan, spray with pan spray, and add 2 tablespoons of the butter. Heat over medium-low heat, moving the pan around and using a paper towel to ensure the pan is evenly coated.
- Once the butter is fully melted and foamy, add the egg and vegetable mixture and let cook over medium-low heat for 2-3 mins. Turn off the heat and add dollops of goat cheese and pieces of smoked salmon evenly throughout the pan.
- Place the pan into the oven and let cook until the eggs have set, about 15 mins.
- Meanwhile, make the caper vinaigrette by whisking together the olive oil with a squeeze of lemon juice, the chopped capers and sliced chives; set aside.
- Once eggs have set, remove the pan from your oven and set aside to rest.
- Using a rubber spatula, trace the edges of the pan to release the frittata.
- Cover the pan with a large cutting board. Flip the pan onto the cutting board. Tap the bottom of the pan and slowly remove the pan, leaving your beautiful frittata on the cutting board.
- Slice into wedges, drizzle with the vinaigrette, and chow down!!!
From the chef
Indulge in the exquisite art of brunch with our Smoked Salmon & Goat Cheese Frittata class. Chef Tyler will guide you through every step, ensuring your frittata achieves that golden, fluffy perfection that makes brunch an unforgettable experience. But that's not all – unlock the secrets of a caper vinaigrette, adding a tangy and savory twist to complement the rich, earthy notes of leek and black truffle.
If you've been searching for a class to take your brunch to the next level, this is it. Join us, and discover the joy of crafting a frittata that's a feast for the taste buds.
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