Smoked salmon and vegetable frittata

Name: Smoked salmon and vegetable frittata - Aureliana B.
Ingredients: For a frittata tray (6 servings) you will need:; 8 organic eggs; 5 large mushrooms; 1 green onion; 1 red bell pepper; 150 g smoked salmon; 5 tablespoons of boiled corn; 5 tablespoons of sour cream; 3 cubes of butter; a little olive oil; 5 heaping tablespoons of grated Parmesan; sea salt; pepper

Salad - Smoked salmon and vegetable frittata by Aureliana B. - Recipia

Smoked Salmon and Vegetable Frittata I made this frittata on a day when I wanted something filling but didn’t want to spend too much time in the kitchen. I used mushrooms, green onions, bell peppers, and corn, and the smoked salmon complemented the mixture of eggs, sour cream, and parmesan perfectly. The vegetables are cooked first, then everything goes into the oven until the mixture sets and lightly browns. It can be served for brunch, lunch, or dinner, alongside whole grain bread. Quick Info Preparation time: not specified in the original recipe Baking time: about 20-30 minutes Total time: preparation time plus 20-30 minutes of baking Servings: 6 Difficulty: easy Recipe type: frittata with eggs, vegetables, and smoked salmon Ingredients For one frittata pan, approximately 6 servings: 8 organic eggs 5 large mushrooms 1 green onion 1 red bell pepper 150 g smoked salmon 5 tablespoons cooked corn 5 tablespoons sour cream 3 cubes of butter A little olive oil 5 heaping tablespoons grated parmesan Sea salt Pepper Instructions 1. Clean the mushrooms with a wire brush and quickly rinse them with a little water. Don’t soak them, as they can absorb moisture and will cook unevenly. Slice the mushrooms into medium-sized pieces. 2. Finely chop the green onion and dice the red bell pepper. Heat a little olive oil in a pan and sauté the onion, bell pepper, and mushrooms. Cook the vegetables until they are nearly done. 3. Add the cooked corn and let the pan cook for another 2-3 minutes. Finally, season the vegetables with a little salt and pepper. Use salt sparingly, as the smoked salmon and parmesan will already add a salty flavor. 4. In a large bowl, whisk the eggs together with the sour cream. Add the smoked salmon cut into small pieces and the grated parmesan. If needed, you can add a little salt here, but taste carefully or consider how salty the other ingredients already are. 5. Pour the vegetables from the pan into the egg mixture. Stir gently so that the ingredients are evenly distributed without crushing the corn or salmon pieces. 6. Grease a baking dish with butter and pour the mixture into it. Use the 3 cubes of butter to grease the pan as needed. 7. Place the dish in a preheated oven at 200 degrees Celsius. Bake the frittata for about 20-30 minutes, until the mixture is set and the surface is slightly browned. 8. Let the frittata sit for a bit before cutting, then serve it with freshly baked whole grain bread. Why I Make This Recipe Often It’s a practical option when I want to use a variety of vegetables in one dish and create a hearty meal without many steps. The mixture is prepared in a bowl, and most of the cooking is done in the oven. The frittata is also suitable for a family meal since the 6 servings are easy to serve and can be cut directly from the dish. The flavor is balanced between the eggs, vegetables, smoked salmon, and parmesan. The sour cream helps make the mixture creamier, while the mushrooms and bell pepper add texture. The corn remains slightly sweet and pairs well with the salty ingredients. Tips Clean the mushrooms quickly and don’t soak them in water longer than necessary. Slicing them medium-sized helps them retain their texture during cooking. Cook the vegetables until they are nearly done, not until they are completely soft. They will continue to cook in the oven, and this way, the frittata won’t have overly soft vegetables. Pay attention to the amount of salt. The smoked salmon and parmesan can vary in saltiness, so it’s better to season gradually. The oven should be preheated to 200 degrees Celsius before placing the dish inside. The frittata is ready when the center is no longer liquid, and the surface is lightly browned. The 20-30 minute baking time is approximate, as it can vary depending on the dish and oven. Check if the mixture is set before removing the dish. Substitutions The original recipe uses smoked salmon, which is important for the final flavor. If you don’t have smoked salmon, the ingredient can only be replaced if you accept a change in the dish; no specific alternative is indicated. Butter is used to grease the dish, and the vegetables are sautéed in a little olive oil. No exact amount of oil is mentioned, so just enough to help cook the vegetables is sufficient. Sour cream and parmesan go directly into the egg mixture. Substituting them will change the texture and flavor of the frittata, so it’s preferable to keep them when following the recipe exactly. Variations The frittata can be made with the same basic ingredients, adjusting only the proportions of the vegetables based on what you have on hand. It’s important that the vegetables are cooked before being mixed with the eggs. You can cut the smoked salmon into smaller or slightly larger pieces, depending on how you want it to distribute in each serving. In the original version, it is cut into small pieces. If you prefer a milder parmesan flavor, you can adjust the amount, but the recipe is built around the 5 heaping tablespoons. Any reduction will make the frittata less salty and less intense in flavor. Serving Ideas Serve the frittata warm, alongside freshly baked whole grain bread. The dish can serve as brunch, lunch, or dinner. Cut it into 6 pieces and serve each slice directly from the dish. It pairs well with simple bread, without the need for a separate sauce, as the frittata already contains sour cream and vegetables. It can also be served as a dish for a weekend meal when it’s helpful to have a dish that can be easily portioned and served without extra preparations. Frequently Asked Questions Is the frittata baked with raw or cooked vegetables? The vegetables are cooked beforehand. The mushrooms, green onions, and bell pepper are sautéed until nearly done, then corn is added for another 2-3 minutes. Only after that is everything mixed with the eggs and placed in the oven. How much salt should be added? The recipe mentions a little salt and pepper, without an exact amount. It is recommended to add salt carefully, as the smoked salmon and parmesan are already salty. You can adjust the seasoning in both the vegetables and the egg mixture. How do I know when the frittata is done? The frittata is ready when the mixture is set and compact, and the surface has a golden color. If the center is still liquid, it needs more time in the oven. Can I use a different baking dish? The source does not specify the size or shape of the dish. Use a suitable dish for the amount of mixture, grease it with butter, and keep an eye on the frittata towards the end of the baking time, as the thickness of the dish affects the required cooking time. Can it be served cold? Yes, the frittata can be served after cooling, but the recipe recommends serving it alongside fresh whole grain bread. When warm, the texture is softer and more pleasant. Nutritional Values The values below are estimates for one serving out of 6. The calculation may vary depending on the type of sour cream, exact amount of butter and oil, brand of smoked salmon, and size of the eggs. One serving has approximately 300-360 kcal. Protein: approximately 22-26 g Fat: approximately 20-25 g Carbohydrates: approximately 8-12 g Fiber: approximately 1-2 g Salmon, eggs, and parmesan primarily contribute to the protein and fat intake, while corn, bell pepper, onion, and mushrooms provide carbohydrates and fiber. The whole grain bread served alongside is not included in this estimate. Storage and Reheating Store leftover frittata in the refrigerator in a covered container. For the best texture, consume it within 1-2 days. It can be served cold or lightly reheated before serving. Reheating should be done gradually to prevent the eggs from becoming too hard and dry. If reheating a portion, do so only until warm, without leaving it at high temperatures for too long. Do not leave the frittata at room temperature for long periods, especially since it contains eggs, sour cream, and smoked salmon.

Smoked salmon and vegetable frittata

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