Start your day off right with this protein-rich smoked salmon frittata. Made with greens and Danish feta, it’s hard to say no to this perfect brunch option.
How to make an egg frittata?
An egg frittata originates from Italy and is made from an egg base, very similar to an omelet. And some frittatas can even be baked, like a quiche. Because it is the perfect base for adding other ingredients, a frittata is ideal for making a perfectly balanced and tasty brunch.
This egg frittata recipe consists of layers of beaten eggs, ricotta, feta and parmesan. Next comes the vegetarian benefits – zucchini, broccoli and spinach. And then for an extra touch of flavor, a few peppadews are added.
Once the mixture is ready, pour into a baking dish and place the pieces of salmon in the mixture. And finally, crumble the delicious Danish feta on top for the finishing touch.
If you are making this brunch for guests and want a better presentation, make mini frittatas. All you have to do is pour the mixture into individual smaller bowls before adding the salmon and feta.
- 30 g Baby spinach
- 15 ml Olive oil
- 3 g Cut garlic
- 50 g Sliced Zucchini
- 50 g Blanched Broccoli
- 5 ml Lemon juice
- 3 big Eggs
- 15 g Crumbled Ricotta Cheese
- 35 g Crumbled Danish Feta Cheese
- ten g Fine Parmesan Cheese
- 2 ½ g Chopped Chives
- ten g Peppadew Chopped
- 80 g Coarsely chopped smoked salmon
Place the spinach in a bowl, cover with boiling water and let stand for 30 seconds. Transfer to ice water to cool, then drain and wring out excess liquid. Roughly chop.
Heat the oil in a pan, add the garlic and zucchini. Fry until fragrant and bright green. Add the lemon juice and cook all the liquid. Set the aid and let cool.
Beat together the eggs, egg whites, ricotta, feta and Parmesan. Add the zucchini mixture, spinach, peppadews and chives.
Pour into serving dishes, garnish with crumbled feta and bake at 180 ° C for 20 to 25 minutes until set.
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