Frittata with salmon
6 servings
55 minutes
Frittata with salmon is an elegant dish of Italian cuisine that combines the tenderness of baked eggs with the richness of fresh vegetables and aromatic herbs. Originally, frittata served as a way to use leftover ingredients, transforming them into a delightful treat. Here, juicy salmon accented by dill and thyme harmonizes with crispy asparagus, sweet carrots, and tender peas. Lightly sautéing onions with garlic adds a pleasant caramel depth to the dish, while the final bake under the grill creates an appetizing golden crust. Frittata is perfect for both breakfast and dinner, served as a standalone dish or with a light salad. This Italian delicacy offers gastronomic pleasure in every bite, filling the meal with warmth and sophistication.
1
Place the salmon in a pot with 1 sprig of thyme and parsley, pepper, onion, celery, and carrot. Fill 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.
- Salmon: 250 g
- Thyme: 1 bunch
- Parsley: 1 bunch
- Ground black pepper: to taste
- Onion: 1 piece
- Celery: 1 bunch
- Carrot: 1 piece
2
In a large pot, bring salted water to a boil, cook asparagus for 2 minutes, drain and refresh under cold running water. Cook carrots for 4 minutes. Drain and dry. Set aside.
- Green asparagus: 175 g
- Carrot: 1 piece
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.
- Butter: 4 tablespoons
- Onion: 1 piece
- Garlic: 1 clove
- Thyme: 1 bunch
- Green asparagus: 175 g
- Carrot: 1 piece
- Green peas: 100 g
4
Beat the eggs, add vegetables, then add finely chopped dill and salmon, season and mix. Heat the remaining oil in a pan and pour in the mixture. Cover and cook on low heat for 10 minutes.
- Chicken egg: 8 pieces
- Dill: 1 bunch
- Salmon: 250 g
- Ground black pepper: to taste
- Salt: to taste
- Butter: 4 tablespoons
5
Then place the pan under the hot grill and cook for 5 minutes until golden brown.
