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Smoked Salmon Frittata
Smoked salmon, leek and spring onion set into eggs with goat's cheese, dill and parsley, started on the stove and finished in the oven. Naturally gluten-free.
Serves 6Prep 20 minCook 20 minFish
Containsdairy · egg · fish
Inspired by a recipe from Downshiftology ↗
Protein 27%Carbs 8%Fat 65%
About 320 kcal a serve — 21 g protein, 6 g carbs, 23 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Sauté the aromatics
SautéHeat 1 tablespoon of the olive oil in a 25cm (10-inch) cast iron frying pan over medium heat. Add the leek, shallot and spring onions and sauté for 1-2 minutes, or until slightly translucent. Remove the vegetables to a plate and set aside.
Into the panSauté →
1-2 min · medium
Whisk the eggs
WhiskIn a large mixing bowl, add the eggs and yogurt and whisk together until smooth.
In the bowlWhisk →
Stir in the fillings
Mix allStir the chopped parsley, dill, smoked salmon, goat cheese and the sautéed leek, shallot and spring onions into the egg mixture. Season with salt and pepper.
In the bowlFold in →
Oil the pan
Grease wellOnce your frying pan has cooled, clean it or wipe it with a paper towel. Over low heat, add the remaining 2 tablespoons of olive oil to the frying pan and ensure the bottom is fully coated.
Cook on the stove
Low & slowPour the frittata egg mixture into the frying pan and cook over low heat for 8-10 minutes, or until the sides are just starting to set.
Finish under the grill
BroilTransfer the frittata to a middle shelf in the oven and turn the top grill on. Continue cooking for another 8-10 minutes, checking every few minutes so the top doesn't brown too much. If the top cooks faster than the inside, turn the grill off and let it finish in the residual oven heat.
Serve
GarnishSlice the frittata and serve warm or cold, scattered with extra fresh herbs.
Cook's noteCook it low and slow so the base doesn't brown before the centre sets; save a little salmon, goat cheese and dill to place on top before the oven for a restaurant-worthy finish.
Estimated per serve
320 kcal · 21 g protein · 6 g carbs · 23 g fatestimates, within ~10%
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