Smoked salmon and potato frittata. Arrange sliced potatoes and shallots on a rimmed baking sheet and toss with olive oil, salt, and pepper to taste. To serve, top the frittata with smoked salmon slices and arugula. Drizzle over a little olive oil, fresh lemon juice, and a small pinch of salt.
The nutrition facts provided are for the frittata only, garnishing.
Frittata becomes a bit more upscale with the addition of smoked salmon and the dynamic flavor duo of toasted mustard and fennel seeds.
Heat oil in large nonstick ovenproof skillet on medium heat.
You can have Smoked salmon and potato frittata using 6 ingredients and 2 steps. Here is how you cook that.
Ingredients of Smoked salmon and potato frittata
- You need 4-5 of eggs.
- Prepare of Left over potatoes or 1-2 parboiled.
- It's 100 g of smoked salmon.
- Prepare Bunch of chives.
- Prepare to taste of Salt.
- It's of Olive oil.
Celebrate Spring with this healthy and quick to prepare frittata of Smoked Salmon, Potato, and Leeks. Perfect for brunch or a lighter weeknight supper. This healthy, smoked salmon frittata is the perfect breakfast (or Sunday brunch recipe). Filled with salmon, goat cheese, scallions, shallots and herbs, it's naturally gluten-free I've loaded this frittata recipe with healthy smoked salmon and a variety of greens including leeks, scallions, parsley and dill.
Smoked salmon and potato frittata instructions
- Heat oil in a pan and cook your boiled potatoes for 4-5 mins. Stir frequently. Meanwhile, chop the salmon, mix into eggs, add chopped chives. Mix up well.
- When potatoes a little crispy, add the eggs, mix a little with a fork. Leave to cook for 4-5 mins. Meanwhile preheat the grill. When it's starting to set, pop under the grill to finish off. Check it's cooked, leave to cool a bit, top with extra chives and enjoy.
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