Salmon and Broccoli Frittata
September 23rd, 2017 in Eggs, Fish, Main Dishes by Julia Volhina
Total cooking time: 50min
I am always not sure what the difference is between frittata, omelette or just crustless quiche: all of these have something to do with eggs, some sort of cream, cheese and various fillings.
In this recipe fillings are salmon, broccoli, asparagus and some greens. And today I will call it a frittata 🙂 And hey, it is full of veggies…
Great recipe for breakfast, lunch or whatever meal time you prefer.
Ingredients:
- 3/4lb of salmon fillet
- 8 asparagus spears
- 8oz broccoli
- 2 green onions
- 3 eggs
- 1 cup of heavy cream
- 2-3oz of shredded cheese
- Small bunch of fresh dill
- Ground black pepper to taste
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients:
- Bring a pot with water to boil, separate broccoli into florets, put them into boiling water and cook for 2-3 mins:
- Then remove broccoli florets from the pan, pat them dry with a paper towel and set aside to cool down:
- In a bowl crack and whisk eggs:
- Mix cream in:
- Season with salt and ground black pepper to taste:
- And mix shredded cheese in:
- Snap hard ends of the asparagus off, then slice them up, chop green onions and dill:
- Mix dill into egg and cream mixture:
- Warm up oven to 375F. Dice salmon, arrange them into single layer of a baking pan (grease it with some butter if it is not non-sticking one):
- Sprinkle with green onions:
- Follow with asparagus:
- Then slice broccoli florets into smaller pieces, and move them to a pan as well:
- Pour egg and cream and cheese mixture over:
- Spread evenly and move pan to the warmed up oven for about 30-40mins:
- Until settled and colored, then remove pan from the oven:
- Slice frittata up into portion pieces and serve:
A delicious dish. Thank you.I substituted someof the items for what I had available. Greek yogurt instead of cream. Some stilton and paprika cheese and a half courgette instead of asparagus. It was still delicious.