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Smoked Salmon Frittata
Frittata. The ultimate lazy meal. A bit like an omelette, but you don’t have to flip it. Bit like a quiche but you don’t have to bother yourself with a pesky crust. A bit like you’ve gone to some trouble, but really you just used up what was in your veggie drawer. Up the lazy ante by using a pan that goes from cooktop to oven and save on dishes.
TIP
You’re vegan? Firstly, soz about that. Second, this frittata is perfectly delicious minus the salmon, maybe add in some olives for that salty factor.
- 3 tablespoons coconut oil
- 1 leek sliced (white part only)
- 1 small fennel bulb, diced
- 100g baby asparagus, roughly chopped
- 1 clove garlic, crushed
- Large handful baby spinach leaves
- 1 large kale leaf, stalk remove, leaf roughly torn
- Small handful chopped parsley
- Small handful chopped dill
- 150g smoked salmon, roughly chopped large
- 10 eggs, lightly beaten
- 1/3 cup nutritional yeast
- Pinch of dried chilli flakes
- Sea salt and black pepper to taste
Preheat oven to 180 degrees Celsius.
Lightly beat the eggs in a bowl. Whisk in nutritional yeast and chilli flakes. Season with salt and pepper. Set aside.
Heat fry pan over medium heat, add coconut oil.
Sauté the leek, fennel, asparagus and garlic. You want to soften the veg, not char it.
Add the spinach and kale, sautéing until wilted.
Add the herbs and stir through.
Remove pan from heat. (I know you’re not stupid, but you may be hungover or something, so just reminding you if your pan does not go in the oven, transfer your veg to the dish you will be baking the frittata in now). Distribute all ingredients evenly across base of pan. Distribute the pieces of salmon over the veg.
- Pour on the egg mixture.
- Place pan into the oven and bake for 15-18 minutes.
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