Smoked salmon, thyme & spinach frittata
Frittatas! If you haven’t tried one, they’re basically a jazzed up omelette but they’re baked in the oven rather than cooked on the hob.
You can add so much more to them as you don’t toss them or fold them like you do an omelette, everything just stays in one place and it comes out in one piece! This recipe uses salmon, courgettes, spring onions and rosemary but I’ve used mushrooms, sundried tomatoes and lots of other veggies and it comes out perfect every time.
I’ll often make this meal in the evening and have it for dinner and then save the leftovers for the follow mornings breakfast or take it into work with me for lunch with a green salad and it’s just as tasty cold the following day.
Eggs and salmon are both so packed full of protein and essential fats and are both such staples in my diet. They keep you feeling so much more full than having cereal or toast in the morning and they do your body so much more good! It’s also a very sneaky way of packing in lots of veggies into your morning in a speedy and tasty way.
I hope you enjoy the feast 🙂
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All the healthy best,
- 10 eggs
- 2 tablespoons coconut oil
- 1 handful spinach
- 1 spring onion, chopped
- ½ courgette, sliced
- 200g smoked salmon, cut into strips
- 1 white onion, diced
- dried thyme
- fresh chives
- salt and freshly ground pepper to season
- Set your oven to 180 C.
- Cook the finely chopped onion in coconut butter for 3 minutes until the onion starts to go slightly translucent and soft. Add the sliced courgette and spring onion and cook for a further 5 minutes, adding a little salt and freshly ground pepper to season.
- In a separate large bowl mix the whisked eggs and add the spinach, herbs and smoked salmon.
- Add the cooked onions and courgettes to the same bowl and mix thoroughly.
- If you have a metal handled frying pan then cook as follows:
- Transfer the mixture into the frying pan that you cooked the courgettes and onions with which will already be non-stick from the previously used coconut oil. Cook the egg mixture on the hob for 5 minutes on a medium heat until the bottom of the frittata is light golden brown in colour. Then place it in the oven for 15- 20 minutes.
- If you don't have a metal handled frying pan then cook as follows:
- Line a heat proof dish with baking paper and lightly coat it with coconut oil to give it a natural non-stick coating.
- Then transfer all mixture to the heat proof pan, and the mixture will sink the baking paper, taking on the shape of the dish.
- Transfer the dish into the oven to bake for 15-20 minutes on 180 degrees until it’s solid right the way through.
- Take it out and prod it with a fork 15 minutes into the baking time to see if needs an additional 5 or 10 minutes.
- Once cooked, you'll be able to lift the frittata out of the dish using the sides of the baking paper and you can remove the paper and transfer the frittata back into the dish for serving, or alternatively place the frittata with the baking paper straight onto a board to chop it up into 4 pieces.
- Serve up and enjoy!