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Smoked Salmon Egg Frittata

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5 Average Rating

Packed with protein and flavour, Malissa Fedele’s mood-boosting smoked salmon egg frittata is a feel-good dish that’s as nourishing as it is delicious. With tender salmon, fluffy eggs and fresh veggies baked to golden perfection, it’s the kind of meal that leaves you satisfied and energised. Perfect for breakfast, lunch or dinner, this versatile frittata makes eating well a total joy.

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Ingredients

  • 5 large eggs
  • 2 tbsp cream
  • Sea salt & cracked black pepper
  • 1 tsp olive oil or butter
  • 1-2 garlic cloves, minced
  • 1 small zucchini, thinly sliced
  • 1 bunch asparagus, sliced
  • 2 spring onions, finely sliced
  • 1.5 tbsp basil pesto
  • 1 tbsp freshly grated Parmesan
  • 50g smoked salmon slices, chopped
  • 1 small handful baby spinach leaves, chopped
  • 2 tbsp fresh parsley or dill, chopped (plus extra to serve)
  • Lemon wedges, to serve

Method

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  1. Preheat oven to 180°C (fan-forced).
  2. Heat a non-stick, ovenproof frying pan with olive oil over medium heat. Sauté zucchini, asparagus, garlic and spring onion for 2–3 minutes until just tender.
  3. In a bowl, whisk together eggs, cream, salt, and pepper.
  4. Add pesto and herbs into the veg mixture and stir to combine. Top with Salmon.
  5. Pour the egg mixture into the pan, spreading evenly. Cook gently on the stovetop for 2–3 minutes until the edges just begin to set.
  6. Transfer the pan to the oven and bake for 12–15 minutes, or until the frittata is puffed and golden, and the centre is set.
  7. Slice into wedges, top with extra herbs, and serve warm with lemon wedges.

 

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Reviews

Overall Rating

Average Rating: 5

2 reviews

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