Frittata with smoked salmon and mushrooms
4 servings
30 minutes
Frittata with smoked salmon and mushrooms is a refined dish of European cuisine that captivates with its delicate taste and rich aroma. Originating from Italy, frittata is a close relative of the omelet but differs in its denser structure and variety of fillings. In this version, juicy smoked salmon pairs beautifully with the rich flavor of mushrooms, creating a harmonious duet highlighted by the creamy texture of eggs and a hint of spiciness from green onions. The final touch is melted parmesan, adding a subtle salty note. Frittata is perfect for an exquisite breakfast or a light dinner served with crispy bread and fresh vegetables. Its versatility makes the dish sought after in any gastronomic context, whether it's a cozy family breakfast or a stylish brunch with friends.
1
Preheat the grill in the oven.
2
Heat a fireproof skillet over medium heat and melt butter in it. Lay thinly sliced mushrooms in an even layer and cook without stirring for 5 minutes until they start to brown. Season with salt and pepper, flip to the other side, and cook for another 5 minutes until browned.
- Butter: 1 tablespoon
- Fresh mushrooms: 250 g
- Salt: 0.3 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
3
Reduce the heat slightly.
4
In a large bowl, beat the eggs well and add finely chopped onion. Pour the eggs over the mushrooms and mix lightly. Add the finely chopped fish, cover with a lid, and cook for another 5 minutes until the eggs are firm.
- Chicken egg: 3 pieces
- Egg white: 6 pieces
- Spring onion: 25 g
- Smoked salmon: 340 g
5
Sprinkle with cheese and place under the grill for 2 minutes until the cheese melts.
- Grated Parmesan cheese: 2 tablespoons
6
Cut into segments and serve.
