Smoked salmon & pea frittata
Smoked salmon & pea frittata could be just the gluten free, dairy free, fodmap friendly, and pescatarian recipe you've been looking for. This recipe makes 4 servings with 293 calories, 24g of protein, and 12g of fat each. For $2.52 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. A couple people made this recipe, and 99 would say it hit the spot. It is brought to you by BBC Good Food. It works well as a rather cheap main course. A mixture of dill, eggs, new potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 81%, this dish is outstanding. Similar recipes include Smoked Salmon-Spring Pea Frittata, Smoked Salmon Frittata, and Smoked Salmon Frittata.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
2 tbsp chopped dill
8 large eggs
500g new potatoes
200g pack smoked salmon
Equipment:
frying pan
bowl
Cooking instruction summary:
Thickly slice the potatoes and cookin a pan of boiling salted water untiljust tender, about 10 minutes. Drainwell and leave to cool slightly.Cut the salmon into wide strips.Crack the eggs into a bowl, beat witha fork until lightly foamy, then stir inthe smoked salmon, dill, peas andplenty of salt and pepper. Finally, stirin the potatoes.Heat 3 tablespoons of olive oil in alarge non-stick frying pan, carefullypour in the egg mixture and cook overa fairly low heat for 10-15 minutes,until the egg is starting to set just underthe surface.Put a plate that is slightly larger thanthe top of the pan on top and invertthe frittata onto it. Slide it back into thepan and cook for a further 5 minutes tobrown the underside. Slide on to a plateand leave to cool for 5 minutes beforecutting into wedges. A tomato andchive salad tastes very fresh with this.
Step by step:
1. Thickly slice the potatoes and cookin a pan of boiling salted water untiljust tender, about 10 minutes.
2. Drainwell and leave to cool slightly.
3. Cut the salmon into wide strips.Crack the eggs into a bowl, beat witha fork until lightly foamy, then stir inthe smoked salmon, dill, peas andplenty of salt and pepper. Finally, stirin the potatoes.
4. Heat 3 tablespoons of olive oil in alarge non-stick frying pan, carefullypour in the egg mixture and cook overa fairly low heat for 10-15 minutes,until the egg is starting to set just underthe surface.Put a plate that is slightly larger thanthe top of the pan on top and invertthe frittata onto it. Slide it back into thepan and cook for a further 5 minutes tobrown the underside. Slide on to a plateand leave to cool for 5 minutes beforecutting into wedges. A tomato andchive salad tastes very fresh with this.
Nutrition Information:
covered percent of daily need
