Serves 8

As they say, breakfast is the most important meal of the day. Unfortunately for me, I was never a fan of the classic morning meal... Until one day my uncle Leo made me L.E.O. Coincidence? I think not. The moment I tasted the magical combination of salty lox, soft eggs and sweet onions I became a believer in breakfast. Quickly I made L.E.O. a weekend habit, perfecting the ratios of ingredients and cooking techniques. After years I ended up with this recipe and technique. The result is a beautiful balance of soft, fluffy and creamy eggs, with salty fish,  sweet tender onions and the brightness of chive and lemon.

If you didn't like breakfast, or eggs, or lox,  perhaps this will change your mind. 


Eggs - 6 each
Onion - 1/2 each sliced
Smoked Salmon or Nova Lox - 1/2 cup chopped
Olive Oil - 1 Tbsp
Butter - 1 Tbsp
Chives - 1/8 cup minced
Salt and Pepper - to taste

The Method

Making a frittata is simple. But the key is to cook the large quantity of eggs through without burning the bottom. To do this we must be delicate and patient. 

Pre-heat the oven to 350 F. 

Crack the eggs into a bowl and whisk lightly. Now slice your onion and chop the smoked salmon. In a nonstick pan over medium heat add oil and onions. Season with a little bit of salt, to help draw the moisture out of the onion. We want the to cook slowly and sweat, turning them into tender sweet goodness.

Next turn up the heat a little bit and add the butter, when it melts, add the eggs and stir with rubber spatula for about 1 min. You want to create small curds that are interspersed with uncooked. This allows it to cook more evenly without the bottom burning. 

Now put the pan into the oven. Cook for about 5 min. You want to take the eggs out when they are not all the way cooked. Remember, they will keep cooking. 

Now remove and let sit for a few min to solidify. Slide the eggs out of the pan and serve! This will turn anyone into a breakfast lover.