Smoked salmon frittata with zucchini, spinach and goat’s cheese
Frittata is a baked Italian omelet/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 ovenproof 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.
Smoked salmon frittata with zucchini, spinach, and goat’s cheese
- 6 large eggs
- ½ cup milk
- ¼ cup heavy cream 30-36%, or milk
- 1 teaspoon French or Italian Seasoning (Herbes de Provence, or rosemary, basil, oregano, and thyme mixed together)
- salt and pepper to taste
- 1 tablespoon frying oil
- 1 small zucchini 6 oz/170g
- a large handful fresh spinach 2 oz/50g
- 3 cloves garlic
- 3.5 oz cold-smoked salmon 100g
- 2.5 oz soft goat’s cheese 60g, spreadable cheese
- Preheat the oven to 200 °C / 400 °F / Gas Mark 6, no fan (if you have convection over reduce the temperature by about 20° or follow the manufacturer’s instructions).
- Whisk the eggs with milk, dried herbs, and cream together, season with salt and pepper set aside.
- Cut the zucchini in half lengthwise and then into 5 mm / 1/4-inch slices.
- Rinse the spinach thoroughly and spin dry (when using thick and big leaves, cut off the stalks), cut the garlic finely.
- Heat the oil in a frying pan, add zucchini, cook over medium-high heat for 3 minutes, until tender and slightly browned.
- Add the spinach and garlic, cook for 30 seconds (thicker and larger spinach leaves need to be cooked a little longer).
- If you are using an ovenproof 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 portionon top. Put the frittata in the oven and bake for about 10 minutes until the eggs are set.
- If your pan is not suitable to put in the oven – spread the zucchini and garlic at the bottom of a round baking tin, pour the egg mixture over the vegetables and place the salmon pieces and goat cheese (divided with a teaspoon into small portionon top. Bake for about 15-20 minutes, until the eggs are set.
- 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.