Fast salmon, dill and potato frittata
Savor a delicious and quick meal with this Fast Salmon, Dill and Potato Frittata. Combining tender potatoes, rich salmon, fresh dill, and peas in a creamy egg mixture, this frittata makes for a perfect breakfast, brunch, or light dinner. Easy to make and packed with flavor, it's a nutritious and versatile dish!
- 07 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Welcome to our quick and delicious Fast Salmon, Dill, and Potato Frittata recipe. This dish combines the rich flavors of salmon and dill with the hearty texture of potatoes and fresh peas. It's a versatile recipe that's perfect for breakfast, brunch, or even a light dinner. With simple ingredients and easy steps, you'll have a delightful frittata ready in no time!
Ingredients:
Instructions:
- Peel the potatoes and slice them thinly, about 1/8 inch thick. This will help them cook through quickly and evenly.
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, bring water to a boil, and add a pinch of salt.
- Add the sliced potatoes and cook for about 5-7 minutes until they start to soften. They should not be fully cooked through, as they will finish cooking in the oven.
- Drain the potatoes and set them aside.
- In a large bowl, whisk together the eggs and heavy whipping cream until well combined.
- Stir in the finely chopped dill.
- Season with salt and pepper to taste.
- Gently fold the peas and flaked salmon into the egg mixture.
- Add the partially cooked potato slices, ensuring they are evenly distributed and coated with the egg mixture.
- Heat an ovenproof skillet over medium heat. Add a small amount of oil to prevent sticking.
- Pour the egg, salmon, potato, and pea mixture into the skillet, spreading it out evenly.
- Cook on the stovetop for about 5-7 minutes until the bottom starts to set but the top is still runny.
- Transfer the skillet to the preheated oven.
- Bake for about 15-20 minutes, or until the frittata is fully set and golden brown on top. You can test by inserting a knife or toothpick into the center; it should come out clean.
- Remove the frittata from the oven and let it cool slightly.
- Slice into wedges and serve warm or at room temperature.
- Garnish with additional fresh dill or a dollop of sour cream for extra flavor.
Tips:
- Pre-cook the potatoes to ensure they are tender and fully cooked in the frittata. You can boil or microwave them for convenience.
- Use fresh dill for the best flavor, but dried dill can be a good substitute if necessary.
- Whisk the eggs thoroughly to add air and make the frittata light and fluffy.
- Make sure your salmon is cooked and flaked before adding it to the egg mixture to ensure even distribution in the frittata.
- Use a non-stick oven-safe skillet to make transferring the frittata to the oven seamless and to prevent sticking.
- Cook the frittata on the stovetop first to set the bottom before finishing it in the oven to ensure it’s cooked through without being overdone.
And there you have it – a tasty and nutritious Fast Salmon, Dill, and Potato Frittata! This meal is perfect for any time of day and is sure to impress your family and friends. Enjoy your homemade frittata with a side salad or some crusty bread for a complete meal. Don't forget to experiment with different herbs and vegetables to make this recipe your own. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.45g | 9% |
| Sugar 3.13g | 3% |
| Fat | |
| Fat 20g | 24% |
| Saturated 10g | 32% |
| Cholesterol 370mg | - |
| Vitamins | |
| Vitamin A 300ug | 34% |
| Choline 330mg | 60% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.49mg | 38% |
| Vitamin B3 6mg | 38% |
| Vitamin B6 0.74mg | 43% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 3.16ug | 132% |
| Vitamin C 22mg | 25% |
| Vitamin E 1.30mg | 9% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 2.76mg | 25% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 380mg | 31% |
| Potassium, K 850mg | 25% |
| Selenium, Se 44ug | 78% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 1.72mg | 16% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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