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Smoked Salmon Frittata

Smoked Salmon Frittata

Serves 2 | with Spinach and Chive Sour Cream

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Elegance served right out of the skillet! Smoky salmon, tangy spinach and sweet tomatoes await with every bite of this delectable frittata. Dollop the chive sour cream on top for a fresh finish to this brunch dish.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

100 g

Smoked Salmon


3 unit



56 g

Baby Spinach

2 unit

Ciabatta Roll

(ContainsBarley, Gluten)

50 g


7 g


3 tbsp

Sour Cream


237 mL



113 g

Baby Tomatoes

Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


0.31 tsp


0.31 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber4 g
Protein35 g
Cholesterol352 mg
Sodium1630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Medium Oven-Proof Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 400ºF. Wash and dry all produce. Peel, then mince shallot. Halve tomatoes. Roughly chop spinach. Thinly slice chives. Halve ciabatta. Whisk together milk, eggs, 1/4 tsp salt and 1/4 tsp pepper in a medium bowl. Set aside.


Heat a medium oven-proof pan over medium-high heat. When hot, add 1 tbsp oil, then shallots. Cook, stirring often, until shallots soften, 2-3 min. Add spinach. Season with salt and pepper. Cook, stirring often, until spinach is wilted, 1-2 min. Remove the pan from heat.


Spread spinach mixture out in an even layer in the pan. Arrange smoked salmon and tomatoes over top of spinach. Slowly pour egg mixture over top. Carefully transfer the pan to the middle of the oven. Bake until frittata is golden-brown and cooked through, 18-20 min.**


While frittata bakes, stir together sour cream and chives in a small bowl. Allow frittata to cool slightly before serving, 1-2 min. While frittata cools, toast ciabatta in a toaster or toaster oven. Spread 1/2 tbsp butter over each toasted half. Cut frittata into quarters and divide between plates. Dollop with chive sour cream. Serve toasted ciabatta alongside.