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Smoked salmon, zucchini, spinach and goat’s cheese frittata

2 March 2018 (Last Updated: 16 December 2018)

Smoked salmon, zucchini, spinach and goat’s cheese frittata

Frittata is a baked Italian omelette. This is my favorite dish for a quick dinner. All you need to do is take any vegetables that you like, quickly fry them in a pan, pour lightly whipped eggs over them, add some cheese and bake! After about 20 minutes, a delicious and light lunch waits for you on the table.

It’s best to make the frittata is an oven proof frying pan, but if you don’t have one, you can transfer the vegetables into a baking pan, pour the eggs over and bake until the eggs are set – you need to clean two pans instead of a one, but the dish is equally delicious.

Frittata z łososiem wędzonym, cukinią, szpinakiem i kozim serem Smoked salmon, zucchini, spinach and goat's cheese frittata

Smoked salmon, zucchini, spinach and goat's cheese frittata
 
Prep time
Cook time
Total time
 
serves 2 as a main dish or 3 as a breakfast
Serves: 2
Ingredients
  • 6 large eggs
  • ½ cup milk
  • ¼ cup heavy cream 36%, or milk
  • 1 teaspoon Herbes de Provence (or rosemary, basil, oregano and thyme mixed together)
  • salt and pepper, to taste
  • 1 tablespoon frying oil
  • 1 small zucchini, 170g, 6 oz
  • a large handful spinach, 50g, 1.8 oz
  • 3 cloves garlic
  • 100g cold-smoked salmon, 3.5 oz
  • 60g goat’s cheese, spreadable, 2.1 oz
Instructions
  1. Preheat the oven to 200 °C / 400 °F / Gas Mark 6.
  2. Combine the eggs with milk, Herbes de Provence, and double cream together, season with salt and pepper, whisk well or use a hand blender, set aside.
  3. Cut the zucchini in half lenghtwise and then into 0.5 mm / 1.2 inch slices, rinse the spinach thoroughly and spin dry (when using thick and big leaves, cut off the stalks), cut the garlic finely.
  4. Heat the oil in a frying pan, add zucchini, cook over medium-high heat for 3 minutes, until tender and slightly browned.
  5. Add the spinach and garlic, cook for 30 seconds (thicker and larger spinach leaves need to be cooked a little longer).
  6. If you are using an oven proof frying pan - pour the egg mixture over the vegetables, stir, cook for about 2 minutes (without stirring), remove from the heat, place the salmon pieces and goat’s cheese (divided with a teaspoon into small portions) on top. Put the frittata in the oven and bake for about 10 minutes until the eggs are set.
  7. If you are using a baking tin - spread the zucchini and garlic at the bottom of the tin, pour the egg mixture over the vegetables and place the salmon pieces and goat cheese (divided with a teaspoon into small portions) on top. Bake for about 15-20 minutes, until the eggs are set.
  8. The baking time will depend on the size of the baking pan. To check if the frittata is ready, just shake slightly with the pan – it should not be jiggly.
  9. The frittata tastes best warm, but can also be eaten cold, for example as a lunch for work or for a picnic.
Notes
- You can use mozzarella instead of a goat’s cheese, but since its taste is not so pronounced, I recommend adding about 2 tablespoons of grated parmesan cheese to the egg mixture (but it tastes best with goat's cheese).

Frittata z łososiem wędzonym, cukinią, szpinakiem i kozim serem Smoked salmon, zucchini, spinach and goat's cheese frittataFrittata z łososiem wędzonym, cukinią, szpinakiem i kozim serem Smoked salmon, zucchini, spinach and goat's cheese frittataFrittata z łososiem wędzonym, cukinią, szpinakiem i kozim serem Smoked salmon, zucchini, spinach and goat's cheese frittataFrittata z łososiem wędzonym, cukinią, szpinakiem i kozim serem Smoked salmon, zucchini, spinach and goat's cheese frittata

Smoked salmon, zucchini, spinach and goat’s cheese frittata

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