Wednesday, August 25, 2010

What to eat Wednesdays - Smoked salmon frittata

I like to make this smoked salmon frittata when I have leftover roast vegetables to use up. (This link will take you to my other favourite recipe for leftover roasties.) The smoked salmon gives it a really nice flavour, and the feta adds a bit of cheesy goodness.

  • 2T olive oil
  • 1/2c fresh spinach, chopped
  • 2 cloves garlic, crushed
  • 1c roast vegetables, diced
  • 6-8 eggs
  • 1t natural sea salt
  • grinds of pepper
  • 1/4t nutmeg
  • 100g feta
  • 210g tin smoked salmon
  • 2T Parmesan cheese

Heat 1T of the oil over medium heat and fry roast vegetables, spinach and garlic until spinach is just wilted. Remove from heat.

In a mixing bowl lightly whisk eggs with salt, pepper and nutmeg.

Stir in spinach, garlic, roast vegetables, salmon and feta. Add rest of olive oil to frying pan and pour egg and vegetable mixture in. Cook for a few minutes, until base is set. While cooking, slide a fish slice around the side of the frittata, slightly lifting up the base to allow more egg to run underneath.

Turn oven onto hot grill. Sprinkle Parmesan cheese over frittata. Wrap a tea towel around frying pan handle and transfer pan to oven, keeping the handle sticking outside the door.

Grill frittata for around 6 minutes, until top is set and golden.
Serves 4-6.


  1. That sounds delicious! Do you think leftover salmon meat would work instead of the canned? :)

  2. Worth a shot! The smoked salmon is good because the smokiness is what really flavours the dish, but I'd be interested to see how leftovers worked out. Let me know if you try it :)


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