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Smoked Salmon & Goat Cheese Frittata Class Details

Chef Tyler    X   Chef Jason
Cook time: 90
Servings: 4
Difficulty: Beginner

What you'll learn

  • Learn the secrets behind a beautiful, fluffy frittata
  • Improve your knife skills with dicing, slicing, and mincing
  • Master the art of the vinaigrette

Mise En Place

Whisk
Large Bowl
Knife
Paper Towels
Chopping Board
Saute Pan
Wooden Spoon
Rubber Spatula
Pan Spray
Spoon
Bowl

Shopping List

Leek, 1x

Parsley, 1/2 bunch

Chives, 1 bunch

Capers, 2 tablespoons

Truffle Carpaccio, 1 jar

Eggs, 10x

Balinese Truffle Salt

Unsalted butter, 4 tablespoon

Baby kale, 1 handful

Goat cheese, 4 ounces

Smoked salmon, 4 ounces

Lemon, 1x

Olive oil, 2 tablespoons

Prep

  1. Preheat your oven to 350F.
  2. Clean and dice the leek. Chiffonade the parsley. Slice the chives.
  3. Mince the capers and half of the True Carpaccio.
  4. Crack the eggs into a mixing bowl, season with Balinese True Salt, and whisk until fully incorporated.

How to cook

  1. In a 10” non stick pan over medium heat, melt 2 tablespoons of the butter until foamy.
  2. Add the leeks and sweat until tender.
  3. Incorporate the baby kale and sauté until tender. Season the mixture with Balinese True Salt.
  4. Turn off the heat and add the parsley, and True Carpaccio. Let mixture cool for 1-2 minutes, then add to the bowl of whisked eggs and mix with a wooden spoon.
  5. 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.
  6. 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.
  7. Place the pan into the oven and let cook until the eggs have set, about 15 mins.
  8. 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.
  9. Once eggs have set, remove the pan from your oven and set aside to rest.
  10. Using a rubber spatula, trace the edges of the pan to release the frittata.
  11. 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.
  12. 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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