Smoked Salmon Frittata
Servings: 3 servings
Ingredients
- 6 large eggs
- ½ cup (120ml) milk
- ¼ cup (60ml) heavy cream 30-36%, or milk
- 1 teaspoon French or Italian Seasoning
- 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
Instructions
- Preheat the oven to 400 °F (200 °C).
- 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 pat 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 heat. Take the pan off the heat, add the salmon pieces and goat’s cheese (divided with a teaspoon into small portions or crumbled) on top. Put the frittata in the oven and bake for about 10-15 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 20-25 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 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, feta, 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