As I have said before frittatas are one of my go-to dishes, but this is one that I find a reason to make rather than something that I make at short notice – it has got a wonderful chunkiness from the salmon and peas that makes it substantial and filling. Simply serve with a
salad of tossed leaves and crusty bread for a complete meal.
The pan I use for making frittatas is cast iron with a 17 cm base and sides which slop out to 25 cm – some cooks recommend using a non-stick pan, however, I find that as long as my cast iron pan is well
seasoned I have no problems with sticking.
For how to season a cast iron pan refer to my post for making a
Simple Folded or French Omelette.
As the pan is going under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle cover with several layers of aluminium foil to protect.
Smoked Salmon & Pea Frittata
4 free-range eggs
300g hot smoked salmon trimmings, skin and bones removed, flesh flaked
1 cup frozen peas, defrosted
a handful fresh dill or green fennel, chopped
1 lemon, zest only
sea salt and freshly ground black pepper
4 green onions, chopped
½ cup grated hard cheese of your choice – I used a local sheep cheese, but you could use Parmesan or pecorino
1 Break eggs into a bowl and whisk with a fork until evenly blended. Add salmon, peas, dill, lemon zest and a grind of salt and black pepper and mix gently to combine.
2 Preheat oven grill.
3 Place a splash of oil and green onions in frying pan over a
medium heat and cook, stirring, for a few minutes or until onions soften. Pour in egg mixture and spread out evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be uncooked. Scatter with cheese, place
under grill and grill for 5 minutes or until top just sets and cheese melts.
5 Loosen and serve straight from the pan or slide onto a
So tell me, do you have a particular pan you use for making frittatas?
Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Green onions:
Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Cheese: Origin Earth – Havelock North; Dill: The Chef’s Garden@Epicurean– Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon: Store Cupboard Ingredients: salt, black pepper
Other frittata recipes you might like to try: