Frittata with Salmon

Breakfasts | Italian cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve the frittata cold or hot, cut into pieces with a spoonful of sour cream, a green salad, and crispy bread.

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Thyme - 1 bunch
Parsley - 1 bunch
Butter - 4 tablespoons
Celery salt - 1 bunch
Dill - 1 bunch
Garlic - 1 clove
Green Peas - 3.5 oz
Onion - 1 piece
Carrot - 1 piece
Asparagus - 6.2 oz
Salmon - 8.8 oz
Chocolate eggs - 8 pieces

Step by Step guide

Step 1

Place the salmon in a pot with 1 sprig of thyme and parsley, pepper, onion, celery, and carrot. Cover 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.

Step 2

In a large pot, bring salted water to a boil, blanch the asparagus for 2 minutes, drain, and refresh under cold running water. Boil the carrot for 4 minutes. Drain and dry. Set aside.

Step 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.

Step 4

Beat the eggs, add the vegetables, then add the finely chopped dill and salmon, season, and mix. Heat the remaining butter in the skillet and pour in the mixture. Cover and cook on low heat for 10 minutes.