Recipe: Smoked Salmon and Veggie Frittata

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!

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.

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:

1. Preheat oven to 375 degrees F.
2. In a large bowl, crack eggs and whisk them with a touch of salt and pepper. Set aside.
3. Heat a large pan over medium-high heat. Add 1 Tbsp of olive oil.  Heat the oil for 2-3 minutes, then add the mushrooms, capers, frozen shredded potatoes, scallions, and garlic powder.
4. Cook, stirring occasionally, until the potatoes are no longer frozen, about 5 minutes.
5. Add the chopped spinach and continue to cook and stir until the spinach has fully wilted, about 2-3 more minutes. Remove the pan from the heat.
6. Add 1 Tbsp of olive oil to a 13×9 baking dish.  Using a paper towel, lightly spread the oil around the bottom and sides of the pan to coat it well.
7. Add the veggie and potato mixture to the baking dish. Pour the eggs over the top. Sprinkle on the chopped salmon pieces and shredded mozzarella. Gently stir the mixture until all ingredients are well incorporated.
8. Bake the mixture for 22-25 minutes or until the frittata is set, no longer appears wet, and is lightly browned at the edges.
9. Remove from the oven and allow to cool slightly.  Slice into squares and enjoy warm.  Alternatively, this dish can be served chilled or reheated.

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