Smoked Salmon Spring Pea Frittata Recipes

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SMOKED SALMON & PEA FRITTATA



Smoked salmon & pea frittata image

A great dish for the Spring, with the combination of smoked salmon and eggs giving this dish an interesting flavour.

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 5

500g new potatoes
200g pack smoked salmon
8 large eggs
2 tbsp chopped dill
100g frozen petits pois

Steps:

  • Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
  • Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
  • Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
  • Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.

Nutrition Facts : Calories 423 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 3.15 milligram of sodium

SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces fresh goat cheese, such as Montrachet, crumbled
1/2 pound smoked salmon, chopped
3 scallions, chopped, white and light green parts
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
  • In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

Serve up a tasty smoked salmon frittata as a breakfast or brunch treat. We recommend our version be served hot.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

12 large eggs, beaten
1 cup heavy cream
4 ounces goat cheese, crumbled
1/2 pound smoked salmon, chopped
3 scallions, sliced 1/8 inch thick, white and light-green parts only
3 tablespoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon unsalted butter
1 red onion, finely diced

Steps:

  • Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
  • Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.

SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

A delicious Pacific Northwest recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation.

Provided by DEBBIST

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h

Yield 4

Number Of Ingredients 9

4 tablespoons olive oil
¼ medium onion, chopped
salt and pepper to taste
4 ounces pepper smoked salmon
8 black olives, chopped
6 eggs
2 tablespoons milk
2 tablespoons heavy cream
½ (8 ounce) package cream cheese, cubed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
  • In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
  • Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 3.2 g, Cholesterol 327.1 mg, Fat 35.9 g, Fiber 0.4 g, Protein 17.3 g, SaturatedFat 12.6 g, Sodium 542.5 mg, Sugar 1.3 g

SPRING PEA FRITTATA



Spring Pea Frittata image

Categories     Egg     Vegetable     Breakfast     Brunch     Bake     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Ricotta     Mint     Spring     Cookie     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh peas, blanched and drained
6 large eggs
1 small bunch fresh mint, stems removed, torn into small pieces
Kosher salt and freshly ground black pepper to taste
2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)

Steps:

  • 1. Preheat oven to 425°F.
  • 2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
  • 3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
  • 4. Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
  • 5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.

SMOKED SALMON-SPRING PEA FRITTATA



Smoked Salmon-Spring Pea Frittata image

© 2014 Turner Broadcasting System, Inc. All rights reserved. If you're looking to feed your noggin, whip up this frittata for breakfast. Jump-start your day with eggs to improve concentration and attention, while the omega-3 fatty acids in salmon boost brain development and function. Frittatas keep well overnight, so save leftovers and enjoy this delicious dish whenever you please.

Provided by Turner Broadcasting

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 1/2 cups sliced onions, 1/8-inch-thick
1/4 cup milk, 1 percent
1/2 teaspoon kosher salt
10 large eggs
1 cup cooked peas
1 pinch ground black pepper
4 ounces smoked salmon, torn into 2-inch pieces
2 teaspoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes.
  • Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs.
  • Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.
  • Cook's Notes: If your skillet is larger or smaller than 12 inches, adjust the cooking time accordingly. Larger skillets will require less cooking time and the frittata will be flatter.

Nutrition Facts : Calories 207.6, Fat 11.5, SaturatedFat 3.4, Cholesterol 316, Sodium 477.1, Carbohydrate 9, Fiber 2.2, Sugar 3.6, Protein 16.4

SMOKED SALMON FRITTATA



Smoked Salmon Frittata image

Make and share this Smoked Salmon Frittata recipe from Food.com.

Provided by mermaidmagic

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

8 large eggs
2/3 cup milk
2 tablespoons chives, finely chopped
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil or 2 tablespoons butter
1 cup red onion, thinly sliced
4 ounces cream cheese, cut into 1/2 ",cubes
4 ounces smoked salmon, cut into large strips
2 -3 fresh tomatoes, cut into slices

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, whisk eggs until well beaten and slightly frothy.
  • Whisk in milk, chives and black pepper.
  • Set aside.
  • In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
  • Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order).
  • (Distribute evenly and attractively.).
  • Cook for 3 minutes on the stovetop without stirring.
  • Transfer to oven.
  • Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).
  • Let cool slightly before serving.

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