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recipe

Salmon, Cream Cheese and Dill Frittata

  • Preparation Time: 10 mins
  • Serves: 4-6
  • Cooking Time: 30 mins
  • Ready Time: 40 mins
  • Cooking Method: Roasting
  • Difficulty: easy

1/4 cup olive oil
1 onion, thinly sliced
500 gm kūmara (approx 2 medium/large)
5 med-large eggs, lightly beaten in a large bowl
1 tsp sea salt
1/4 tsp cracked pepper
100 gm cold smoked salmon
5 tsp cream cheese
2 Tbsp fresh dill (or 2 tsps dried) + extra to serve
Freshly ground black pepper – to serve

Preheat oven to 170 C.
Heat half the oil in a large (23-26cm) ovenproof pan and cook the onions until soft.
Peel the kūmara and either slice very thinly or, chop roughly and put in a food processor and pulse until chopped into pea-sized pieces (I use the latter method). Don’t overdo it or they will turn to mush.
Whisk the eggs with half the dill, salt and pepper in a large bowl. Add sliced/chopped kumara and toss well to coat. Add in softened onions and stir to combine.
Add remaining oil to the pan then pour in the egg/vegetable mixture.
Reduce the heat to low and cook slowly until the edges are cooked – about 10 minutes.
Before baking, drape leaves of salmon on top and dab on cream cheese.
Bake until golden brown and set in the middle – about 20-25 minutes.
Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with your favourite chutney.
Garnish with the extra fresh dill.

CHEF’S TIPS:
Always season your frtittata well (with salt, pepper, chilli flakes, herbs or whatever you’re using) as starchy vegetables that form the base (potatoes, pumpkin, kūmara), will take a lot of flavour.
Feel free to swap one starchy vegetable for another eg. Use pumpkin or kūmara in place of potato or vice a versa.
Always add the vegetables into the whisked egg and toss to coat well before sliding back into the pan. Many people make the mistake of pouring the egg over the vegetables in the pan and this leads to a frittata that won’t hold together.
Simple is best. Don’t add too many different ingredients – it’s not a jumble sale!
Cook the frittata well as undercooked frittata tends towards going soggy as it cools.
Keep it golden brown around the edges for best flavour and good form.

Recipe by Nici Wickes for NZ Eggs

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