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Smoked Salmon Frittata

Smoked Salmon Frittata

with Spinach and Chive Sour Cream
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
710 kcal
Protein
: 
38g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Egg
  • Wheat
  • Barley
  • Milk
  • Sesame
  • Soy
  • Walnuts
  • Oats
  • Rye
  • Triticale
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 2 people

100 g

Smoked Salmon

(Contains: Salmon)

3 unit(s)

Egg

(Contains: Egg)

56 g

Baby Spinach

2 unit(s)

Ciabatta Roll

(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)

1 unit(s)

Shallot

7 g

Chives

1 unit(s)

Sour Cream

237 mL

Milk

(Contains: Milk)

113 g

Baby Tomatoes

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

¼ tsp

Salt*

Calories710 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber4 g
Protein38 g
Cholesterol360 mg
Sodium1620 mg
Trans Fat1 g
Potassium900 mg
Calcium1200 mg
Iron5.5 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.
•Large Bowl
•Whisk
•Medium Oven-Proof Pan
•Small Bowl

Cooking Steps

Prep
1
  • 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.
Cook Veggies
2
  • 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.
Bake frittata
3
  • 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.**
Finish and serve
4
  • Meanwhile, 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.
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