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smoked salmon frittata
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5 from 2 votes

Smoked salmon frittata with zucchini, spinach, and goat's cheese

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 3 servings
Author: Aleksandra

Ingredients

  • 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 oz soft goat’s cheese 60g, spreadable cheese

Instructions

  • Preheat the oven to 400 °F / 200 °C / Gas Mark 6, no fan (if you have convection oven 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 ¼-inch (5mm) slices.
  • Rinse the spinach thoroughly and spin dry (when using thick and big leaves, cut off the stalks), chop the garlic finely.
  • Heat the oil in a frying pan, add the zucchini, cook over medium-high heat for 3 minutes, until tender and slightly browned.
  • Add the spinach and garlic, cook for 30 seconds or until wilted (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) over medium-low hea. Take the pan off the heat, add 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 or 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 dish, 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 or until the eggs are set.
  • The baking time will depend on the size of the baking pan, also every oven bakes a little differently. To check if the frittata is ready, just shake slightly with the pan – it should not be jiggly in the middle.
  • Enjoy!

Notes

  • This frittata tastes best warm, but can also be eaten cold, for example as a lunch for work or you could take it for a picnic!
  • Creamy spreadable goat cheese is just perfect with smoked salmon but if you can’t get it or don’t like it you can use any other cheese that you like, for example: cream cheese, mozzarella, brie/camembert. Mozzarella and cream cheese taste rather neutral so I recommend adding about 2 tablespoons of grated Parmesan cheese to the egg mixture.
  • Spinach can be omitted. You can also use frozen spinach (thaw it first).
  • You can also use other vegetables instead of zucchini, like broccoli (cut it into small florets).
  • Instead of heavy cream, you can use milk to make it more calorie-friendly, but the frittata will be less rich and creamy.
  • I used cold-smoked salmon but hot-smoked salmon can also be used (I prefer the cold-smoked salmon).
  • Calories = 1 small serving (1/3 of the recipe).

Nutrition

Calories: 405kcal