Frittata with smoked salmon and broccoli
4 servings
15 minutes
Frittata with smoked salmon and broccoli is a refined dish of Italian cuisine that combines the tenderness of eggs, the aroma of smoked salmon, and the freshness of broccoli. This recipe traces back to traditional Italian omelets but gains a unique flavor from the combination of seafood and aromatic herbs. Smoked salmon adds a rich taste while broccoli provides pleasant texture and freshness. The baked frittata with a golden cheddar crust reveals a harmony of flavors and pairs perfectly with a light salad and a glass of white wine. It can be served for breakfast or as an exquisite dinner. This dish is not only delicious but also nutritious, rich in proteins, healthy fats, and vitamins. Its simplicity in preparation makes it an excellent choice for those who appreciate gastronomy without complications.
1
Preheat the oven to 180 degrees.
2
Whisk the eggs with salt, ground nutmeg, and Provençal herbs until frothy.
- Chicken egg: 1 piece
- Nutmeg: 1 tablespoon
- Provencal herbs: 1 tablespoon
3
Break the broccoli into florets and slice the onion into thin half-rings.
- Broccoli cabbage: 200 g
- Red onion: 1 head
4
Remove the skin from the salmon and cut it into medium pieces (can be replaced with fresh salmon).
- Cold smoked salmon: 200 g
5
Grate the cheddar on a coarse grater.
- Cheddar cheese: 100 g
6
Sauté chopped onion in a mixture of butter and olive oil over low heat until soft, add broccoli and salmon, and sauté for a minute, then add a pinch of thyme leaves, and after thirty seconds pour in eggs and sprinkle with grated cheddar.
- Red onion: 1 head
- Butter: 30 g
- Olive oil: 2 tablespoons
- Broccoli cabbage: 200 g
- Cold smoked salmon: 200 g
- Chopped fresh thyme: 1 tablespoon
- Chicken egg: 1 piece
- Cheddar cheese: 100 g
7
When the eggs start to set, send the pan to a preheated oven at 180 degrees for seven to ten minutes.
8
Serve, seasoned with salt and pepper, and sprinkled with thyme leaves.
- Chopped fresh thyme: 1 tablespoon