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.
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
Course: MainCuisine: GlobalDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesIngredients
- Smoked Salmon & Mushroom Frittata
8 XL 8 free-range eggs
125 ml 125 milk or cream
Salt and pepper, to taste
250 g 250 baby spinach, stems removed
2 tbsp 2 olive oil
250 g 250 portabellini or button mushrooms, sliced
100 g 100 fresh baby fennel, sliced
1 bunch 1 spring onions, sliced and divided in 2
100 g 100 smoked salmon
60 g 60 soft goat’s cheese / soft cheese of choice
- To Serve
Fresh dill & lemon wedges
- KWV 10 Year Brandy & Cold Brew Cocktail
50 ml 50 cold brew coffee
50 ml 50 KWV 10 year Brandy
50 ml 50 full cream milk
25 ml 25 simple syrup
3-4 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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