Recipe: Smoked Salmon and Veggie Frittata
A frittata, similar to an omelet or a quiche but without a crust, is essentially an egg dish with meats, cheeses, and vegetables. The term “frittata” comes from the Italian word “friggere” which means fried, but this recipe has no frying. Non-starchy veggies and shredded potatoes are slowly sauteed in a pan to get them soft and tender before the salmon and egg filling are added. It’s finished off in the oven to give that golden-brown look that is usually associated with being fried, but instead means a nice crust on the outside while the inside stays light, tasty, and fluffy.
This Smoked Salmon and Veggie Frittata is great as a make-ahead breakfast, but it is also great as a Plate Method for dinner. Bonus: if it’s made for dinner, any leftovers can be warmed up in the microwave for a minute the next day for a quick and nutrient-forward start to the morning!
Smoked Salmon and Veggie Frittata
Serves: 8
Ingredients:
- 1 dozen large eggs
- Salt and pepper as desired
- 2 Tbsp olive oil, divided into 1Tbsp and 1 Tbsp
- 1/2 pint mushrooms, sliced
- 1/4 C jarred capers
- 3 C frozen shredded potatoes
- 2 scallions, thinly sliced
- 1/2 tsp garlic powder
- 5 oz bag baby spinach, roughly chopped
- 3 oz package of smoked salmon, chopped
- 1 C shredded mozzarella cheese
Directions:
- Preheat oven to 375 degrees F.
- In a large bowl, crack eggs and whisk them with a touch of salt and pepper. Set aside.
- Heat a large pan over medium-high heat. Add 1 Tbsp of olive oil. After heating the oil for 2-3 minutes, add the mushrooms, capers, frozen shredded potatoes, scallions, and garlic powder.
- Cook, stirring occasionally, until the potatoes are no longer frozen, about 5 minutes.
- Add the chopped spinach and continue to cook and stir until the spinach has fully wilted, about 2-3 more minutes. Remove from the heat.
- Add 1 Tbsp of olive oil to a 13×9 baking dish and spread well until the whole dish is well coated.
- Add the veggie and potato mixture to the pie dish. Pour the eggs over the top. Sprinkle on the salmon and mozzarella. Lightly mix until all ingredients are well incorporated.
- Bake for 22-25 minutes or until the frittata is set, no longer appears wet, and is lightly browned at the edges.
- Allow to cool, slice into squares, serve, and enjoy!
Swaps:
- For the mushrooms: zucchini or bell peppers
- For the baby spinach: regular spinach or kale
- For the mozzarella: goat cheese, cheddar cheese, or feta