Frittatas are like quiches richer cousin. They are basically the same thing but a frittata is just so much nicer, or maybe I just make a really bad quiche. Either way frittatas are one of my favourite things to make.
My kids aren’t big on them but then I am a little like Mitchell from Modern Family and not big on sharing. I am especially not big on sharing something as indulgent as salmon!
Seriously though how amazing is this ingredient combination. It is ideal for those celebration breakfasts like Valentine’s, Mother’s and Father’s Day. If you watch Master Chef you will know that goats cheese is very trendy but if you aren’t about that life, you can opt for another soft cheese.
Smoked Salmon & Mushroom Frittata
- 8 XL free-range eggs
- 125 ml milk or cream
- Salt and pepper, to taste
- 200 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
- 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.
If you are preparing this meal for a special brunch, why not add this divine coffee and brandy cocktail.
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
- 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.