Smoked Salmon Fritata
with Spinach and Chive Sour Cream
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Saumon fumé
(Contient Saumon)
3 pièce(s)
Å’uf
(Contient Oeuf)
56 g
Jeunes épinards
2 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
1 pièce(s)
Échalote
7 g
Ciboulette
1 pièce(s)
Crème sure
237 ml
Lait
(Contient Lait)
113 g
Petites tomates
Pas inclus dans votre livraison
0.31 cc
Sel*
1 cs
Huile*
2 cs
Beurre non salé*
0.31 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
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.