AuthorKathleen GloverCategoryBreakfastDifficultyIntermediateImpress at brunch with this recipe for Smoked Salmon and Veggie Frittata. This fritatta is packed with flavorful smoked salmon, broccoli, and peas.
Preheat the oven to 400°F.
In a large bowl, crack the eggs. Add milk, salt, and pepper. Whisk the eggs well.
Add the smoked salmon and stir to incorporate.
In an ovenproof pan, heat the oil over medium heat and add the chopped broccoli. Cook until the broccoli is softened, about 3 minutes.
Add the peas and continue to cook for 1 minute.
Shake the pan to make sure the veggies are spread evenly on the bottom of the pan. Pour in the egg and salmon mixture and cook until the bottom is golden brown, about 3 minutes.
Transfer the pan to the oven and bake for 5-8 minutes until firm.
Remove the frittata from the pan and cut into wedges to serve.
Ingredients
Directions
Preheat the oven to 400°F.
In a large bowl, crack the eggs. Add milk, salt, and pepper. Whisk the eggs well.
Add the smoked salmon and stir to incorporate.
In an ovenproof pan, heat the oil over medium heat and add the chopped broccoli. Cook until the broccoli is softened, about 3 minutes.
Add the peas and continue to cook for 1 minute.
Shake the pan to make sure the veggies are spread evenly on the bottom of the pan. Pour in the egg and salmon mixture and cook until the bottom is golden brown, about 3 minutes.
Transfer the pan to the oven and bake for 5-8 minutes until firm.
Remove the frittata from the pan and cut into wedges to serve.