Smoked Salmon & Mushroom Frittata https://bit.ly/2JfLynT: it’s good, really, really good, and it can be served with a large coffee in the morning or a large glass of chilled wine of an evening. How wonderful is that for dining with friends? #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #frittata
Smoked Salmon & Mushroom Frittata
200g baby spinach, stems removed
2 tbsp olive oil
250g portabellini or button mushrooms, sliced
100g fresh baby fennel, sliced
1 bunch spring onions, sliced and divided in 2
salt and pepper, to taste
8 XL free-range eggs
125ml milk or cream
100g smoked salmon
60g soft goat’s cheese or soft cheese of choice
fresh dill and lemon wedges, to serve
1 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 chop roughly.
2 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 well with salt and pepper.
3 Whisk together the eggs and milk or cream. Season well. Turn the heat down to medium low and pour the egg mixture over the vegetables. Distribute things nice and evenly.
4 While the mixture is cooking, arrange the smoked salmon and cheese on top of the egg mixture.
5 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.
6 Scatter with the remaining spring onions and some fresh dill and serve with lemon wedges.