Tuesday, 1 December 2009

Spinach and Salmon Frittata

Spinach and Salmon Frittata
This recipe was created using the basic frittata ingredients - that is: cream, eggs, cornflour, cheese - and I have added other ingredients - for example: spinach and salmon - but it is also a recipe that can have other substitute ingredients - such as: broccoli, pumpkin, mushrooms - but more about that later for now let's focus on my favourite ingredients - Spinach and Salmon.
Bon appetit!

1 x 440gms tinned salmon or fresh poached salmon
1 x 300ml single cream
1 x 250gms cottage cheese /quark and/or 1/2 feta
1/2 cup grated parmesan
1 tblspn cornflour
6 eggs (med-large size)
250-300gms frozen spinach
1 spanish onion or 2-3 spring onions
Fresh dill
Black pepper cracked
Pinch of sea salt or not if using feta cheese
Knob of butter unsalted
Dash of olive oil

Chop onion and saute in a dash of olive oil;

Add defrosted spinach and continue to saute until all liquid is evaporated.
Place on flat plate to cool - you can through it into the freezer for about 10mins.

Prepare a ceramic or glass baking dish - with knob of butter, cover bottom and up sides.
Sprinkle with 1/4 cup grated parmesan cheese to coat the inside of the baking dish.

In a large mixing bowl, place cornflour, and add some cream, stir briskly, until lumps are gone.

Add the rest of the cream, add eggs, give it a whisk by hand, then add cottage cheese/quark and the remainder of the parmesan.
Gently flake the salmon and add to mixing bowl along with other ingredients.

Add pepper, salt, and chopped capers and dill and finally add the cooled onion and spinach.

Give it all a good stir, distributing all ingredients evenly but being careful not to unflake the salmon too much.
Pour into the prepared baking dish and cook in fan-forced oven on 170C for about 25-30mins.

Check to make sure the centre of the frittata is set.
Use a sharp knife inserted into the middle, if it comes out clean the frittata is baked through.

Turn off the oven and let the frittata sit in oven for another 10 mins with door ajar.

Then bring out and rest for at least 20-30 minutes before serving.

Serve with a fresh baby cos lettuce and rocket salad, sprinkled with baby tomatoes and cucumber.