Smoked Salmon & Mushroom Frittata

Image: South African Mushroom Farmers’ Association.

Salmon and mushroom frittata breakfast: Hearty morning goodness

Are you looking for a tasty family breakfast or brunch meal with your friends? Our smoked salmon and mushroom frittata is the ultimate treat.

Smoked Salmon & Mushroom Frittata

Image: South African Mushroom Farmers’ Association.

If you love breakfast, you know how amazing it can be when you share it with family. The Italian frittata is a classic dish with eggs, vegetables and spices baked in the oven. It’s like a crust-less quiche that you can slice it and and enjoy a hearty and healthy breakfast meal. Our salmon and mushroom frittata has some classic ingredients with the most tasty smoked salmon for a kick of flavour.

More about your salmon and mushroom frittata

Eggs have all of that flavour and protein while the mushrooms add meatiness and fibre to the dish. Spinach is always a welcome boost of iron and colour while pairing well with smoked salmon. Smoked salmon is very healthy with loads of protein and important oils which are good for the joints. You can add some chili flakes or slices of chilies if you want to boost the spice.

Are you looking for a tasty family breakfast or brunch meal with your friends? Our smoked salmon and mushroom frittata is the ultimate treat.

Salmon and mushroom frittata Recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

Ingredients

  • Smoked Salmon & Mushroom Frittata
  • 8 XL free-range eggs

  • 125 ml milk or cream

  • Salt and pepper, to taste

  • 250 g baby spinach, stems removed

  • 2 tbsp olive oil

  • 250 g portabellini or button mushrooms, sliced

  • 100 g fresh baby fennel, sliced

  • 1 bunch spring onions, sliced and divided in 2

  • 100 g smoked salmon

  • 60 g soft goat’s cheese / soft cheese of choice

  • To Serve
  • Fresh dill & lemon wedges

  • KWV 10 Year Brandy & Cold Brew Cocktail
  • 50 ml cold brew coffee

  • 50 ml KWV 10 year Brandy

  • 50 ml full cream milk

  • 25 ml simple syrup

  • 3-4 coffee beans, for garnish

Method

  • Smoked Salmon & Mushroom Frittata
  • Preheat the oven to 200 °C.
  • Place baby spinach in a colander and pour over a kettle of boiling water to quickly blanch the spinach. Squeeze out all the excess water and roughly chop.
  • Heat olive oil in a cast iron pan. Fry mushrooms until they release their liquid and begin to brown. Add the baby fennel and half the spring onions. Cook until just tender.
  • Add the spinach to the pan and mix. Season.
  • Whisk together the eggs and milk. Season well with salt and pepper.
  • Turn the heat down to medium low and pour the egg mixture over the vegetables. Distribute things nice and evenly.
  • While the mixture is cooking arrange the smoked salmon and cheese on top of the egg mixture.
  • Once the frittata starts appearing cooked around the edges transfer it to the oven.
  • Bake for 15-20 minutes or until the eggs are set and the frittata has slightly puffed up.
  • Scatter with the remaining spring onions and some fresh dill and serve.
  • KWV 10 Year Brandy & Cold Brew Cocktail
  • In a shaker filled with ice combine the cold brew, brandy, milk and simple syrup. Shake well.
  • Strain into a coupe style glass and garnish with 3-4 floated coffee beans.

Notes

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