Frittata with Salmon
Breakfasts • Italian
Description
Serve the frittata cold or hot, cut into pieces with a spoonful of sour cream, a green salad, and crispy bread.
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Thyme 1 bunch
- Parsley 1 bunch
- Butter 4 tablespoons
- Celery salt 1 bunch
- Dill 1 bunch
- Garlic 1 clove
- Green Peas 5 oz
- Onion 1 piece
- Carrot 1 piece
- Asparagus 5 oz
- Salmon 10 oz
- Chocolate eggs 8 pieces
Step-by-Step Guide
Step 1
Place the salmon in a pot with 1 sprig of thyme and parsley, pepper, onion, celery, and carrot. Cover with cold water and slowly bring to a boil. Remove from heat and let sit for 5 minutes. Then take out the fish and flake the flesh with a fork.
Step 2
In a large pot, bring salted water to a boil, blanch the asparagus for 2 minutes, drain, and refresh under cold running water. Boil the carrot for 4 minutes. Drain and dry. Set aside.
Step 3
Heat half of the butter in a large skillet and add the onion. Sauté for 8–10 minutes until the onion is soft but not browned. Add the chopped garlic and remaining thyme and cook for another minute. Add the chopped asparagus, diced carrot, and peas and warm through. Then remove from heat.
Step 4
Beat the eggs, add the vegetables, then add the finely chopped dill and salmon, season, and mix. Heat the remaining butter in the skillet and pour in the mixture. Cover and cook on low heat for 10 minutes.
Step 5
Then place the skillet under a hot grill and cook for 5 minutes until golden brown.
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