Salmon and herb frittata

Recipe from: 30 October 2015
recipe, breakfast, eggs

Ingredients 9
Servings 8
Time 00:15


  • 10-14
    baby potatoes, or 2 medium-sized potatoes, washed
  • olive oil
  • 150
    smoked salmon (or salmon trout)
  • 25
    freshly chopped dill
  • 25
    freshly chopped flat leaf parsley
  • 8
    large eggs, lightly whisked
  • 100
    crème fraîche
  • 3
    grated lime or lemon zest
  • fresh rocket, to garnish


Boil the potatoes until just tender. Peel and slice.

Heat a 27cm non-stick frying pan over a medium heat. Add a little olive oil and swirl it around to coat the pan.

Arrange the potato slices over the base of the pan. Top with half of the salmon and sprinkle with 5ml each of the herbs. Pour in the egg and shake the pan to distribute the egg around the potatoes.

Place the pan under a hot grill and continue to cook until the top of the frittata is completely set.

Mix the crème fraîche, remaining herbs and zest together. Cut the frittata into wedges and serve topped with the remaining smoked salmon, herbed crème fraîche and rocket.

Text and image:
Ideas magazine

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Read more on: breakfast  |  recipe  |  eggs

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