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Asian-Inspired Smoked Salmon Frittata with Roasted Sweet Potatoes

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Preparation time: 50 min
Serves 12 people
3.84 Average Rating

This Smoked Salmon Frittata is light, flavourful and perfect for brunch, lunch or dinner. Created by the wonderful folks at Two Good Co, it is packed with protein from eggs and omega-3 rich smoked salmon - a wholesome dish that feels both elegant and effortless. Serve it warm, straight from the pan, or cold and packed for a picnic!

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Ingredients

Frittata 
  • 50ml olive oil
  • 500g red onion, finely sliced
  • 20g garlic, finely sliced
  • 25g red chilli, deseeded and chopped
  • 500g frozen peas, defrosted and completely drained
  • ½ bunch spring onions, finely sliced
  • 1 bunch coriander, finely chopped
  • 15g white sesame seeds
  • 180g smoked salmon, cut into 5mm strips
  • 18 eggs
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • Salt and pepper to taste
Roasted Sweet Potatoes
  • 6 sweet potatoes, peeled and cut into cubes
  • 6 tbsp olive oil
  • 1 tbsp dried chilli flakes
  • Zest of 1 lemon
  • Salt and pepper to season

Method

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  1. Preheat oven to 160°C. Spray and line two 24cm x 34cm tins with baking paper and set aside.
  2. Heat a small frypan with 50ml olive oil. Add red onion and garlic, cook for 10 minutes or until softened. Add chilli and cook for a further 2 minutes, then set aside to cool.
  3. For the roasted sweet potatoes, preheat the oven to 180°C. Drizzle olive oil to coat sweet potato cubes. Season to taste with salt, pepper, chilli and lemon (or other seasonings as desired). Bake for 30-40 minutes or until tender.
  4. Place the peas in the base of the tray and mix in cooked onion, garlic and chilli.
  5. Place cracked eggs in a large bowl with sesame oil and soy sauce. Season with salt and pepper and whisk to combine.
  6. Pour egg mixture over peas, then top with smoked salmon, chopped herbs and sprinkle with white sesame seeds.
  7. Bake until set, approx 30–40 minutes, turning the tray halfway through the cooking time. Cut into 12 pieces to serve.

Notes

  • Make it gluten-free by substituting the soy sauce with gluten-free soy sauce.

Serving Suggestions
  • Serve the roast sweet potato with sour cream and kimchi sauce.
  • Serve with a simple herb salad of julienned apple, rocket, bean sprouts, mint, coriander and dressed with chilli oil and lemon.

Reviews

Overall Rating

Average Rating: 3.84

5 reviews

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