Friday, 21 August 2015
Smoked salmon frittata for brunch
This super speedy brunch recipe is deliciously simple, yet elegant and full of flavour.
It's also perfect for alfresco eating and is very portable if you're planning a brunch picnic - just slice and place into a tupperware box. You could even be really posh and layer asparagus spears at the bottom of the pan.
This dish tastes even better chilled, so cook it the night before, to allow you even more time with your brunch guests. Serve with Bellinis and home-made sweet muffins for dessert.
Smoked Salmon Frittata - serves four
Preheat your grill and melt a knob of butter in a large pan over a medium heat. Fry off two finely sliced spring onions.
Next, fry about eight thinly sliced new potatoes for a couple of minutes (either boil them before or buy ready cooked from a tin to save time).
Whisk four or five eggs in a bowl with a good grind of salt and pepper and a splash of milk.
Pour the egg mixture into the pan and allow to cook for a few seconds before scattering over 200g of roughly chopped smoked salmon.
Cook on a medium heat for 2-3 minutes until it starts to become solid. Gently dot over a few tsps of cream cheese and/or feta cheese and then pop under the grill. Remove from the grill once cooked through and golden.
You want the grilled side of the frittata to be presented, so place a plate over the pan and quickly flip so it is sitting upside down on the plate. Slide the frittata back into the pan and repeat so the golden top is sitting proudly on the plate.
Allow to cool and then keep in the fridge.
Serve within 24 hours with a garnish of a few sliced spring onions and a grind of pepper.