Salmon

Salmon, zucchini, lemon and dill frittata

Name: Salmon, zucchini, lemon and dill frittata recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 3 long green shallots, thinly sliced; 1 garlic clove, finely chopped; 6 eggs; 1/2 cup (125ml) pure (thin) cream; 1 tbs finely grated parmesan; Finely grated zest of 1 lemon; 1/2 bunch dill, sprigs picked, half finely chopped, half left whole; 150g hot smoked salmon or trout, flaked; 1 small zucchini, thinly sliced; Toasted pine nuts, to serve

Rate now

Jump to recipe

by Phoebe Wood

Aug 01, 2020

This is the ultimate brunch recipe, with salmon, dill and eggs combined.

2 tbs extra virgin olive oil
3 long green shallots, thinly sliced
1 garlic clove, finely chopped
6 eggs
1/2 cup (125ml) pure (thin) cream
1 tbs finely grated parmesan
Finely grated zest of 1 lemon
1/2 bunch dill, sprigs picked, half finely chopped, half left whole
150g hot smoked salmon or trout, flaked
1 small zucchini, thinly sliced
Toasted pine nuts, to serve

Method

1.

Preheat oven to 200°C.
2.

Heat oil in a frypan over medium-low heat and add shallots and garlic. Cook, stirring, for 3-4 minutes until shallots are softened but not coloured. Remove from pan and cool slightly. Whisk eggs, cream, parmesan and shallot mixture together in a bowl with a pinch of salt. Whisk in lemon zest and dill.
3.

Divide the egg mixture between 4 x 350ml ovenproof dishes and scatter over the smoked fish and slices of zucchini. Place in the oven and bake for 20-25 minutes or until edges are puffy and golden and the centre has just set. Scatter with toasted pine nuts and extra dill, to serve.