Recipe: Smoked Salmon, Spinach, Pine Nut and Rosemary Frittata

The frittata is an easy and rewarding dish that most people can make and most people have the ingredients for in their fridge. The recipe I am giving you is a little bit more exotic but you can substitute any ingredients with what I have here and it will turn out just as well.

What is great about a frittata is that in a single skillet you can feed three or four people or if you live alone it’s something you can eat for any meal and it keeps for a few days in the fridge so it’s something you can eat for breakfast for three or four days. This is the perfect bachelor dish.

Ingredients:

8-Eggs(whisked in a bowl)

1 lb- Smoked Salmon

1/3 cup pine nuts

spinach

on pinch of rosemary

Fontina Cheese(chunks)

butter

Directions:

Preheat your oven safe pan*, to medium heat and add butter. Once the butter is melted add the pine nuts and toast them this should take about 3 to 4 minutes. Then add the spinach. You want to just wilt the spinach in the butter and nuts until the green colour become more intense. Then add your eggs, you need to really whisk those eggs before they go in the pan. Whisking causes air to be infused into the egg. The more air you get into the egg the more fluffy they will turn out. You allow the bottom of the egg to set in the pan and then reduce the heat to low/medium and add your smoked salmon pieces. And cook for about six or seven minutes. During this wait time, turn on the broiler on the oven. Once the frittata is mostly set there should be a layer of uncooked runny egg on top. Add your slices of fontina, rosemary, salt and pepper, and put the entire pan into the oven on the middle rack. Do not close the oven door and keep a close eye as the cheese melts and the top of the egg sets. Remove the pan from the oven, let the cheese firm back up for a few minutes and serve.

This is a healthy, easy and tasty way to do breakfast for a group of people or for yourself if you don’t want to cook every morning.**

*I prefer to use a cast iron skillet for my frittata as it imparts a lot of flavour to the eggs, it’s oven safe and it’s naturally non-stick.

**Or if you’re really lazy and you want to eat frittata three times in a day.