MAKES: 6 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 50 minutes
Frittatas aren’t just for brunch; super-sophisticated versions like this one make excellent light dinners, too. If you can’t find lightly smoked salmon fillets, use regular ones instead, and replace 1/4 teaspoon of the salt with smoked fine sea salt, sprinkling it over the salmon fillet before using.
10 large eggs, lightly beaten
1/2 teaspoon fine sea salt
1/2 cup (120 ml) heavy whipping cream
2 tablespoons (8 g/0.3 oz) freshly chopped chives or spring onion
1 tablespoon (4 g/0.2 oz) freshly chopped dill
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
1 medium (110 g/3.9 oz) yellow onion, sliced
8.8 ounces (250 g) frozen spinach, thawed and drained (about 100 g/3.5 oz after draining)
8.8 ounces (250 g) smoked salmon fillet, skin removed and diced into 1-inch (2.5-cm) chunks
4.4 ounces (125 g) soft goat cheese or feta cheese, broken into chunks
Preheat the oven to 350°F (180°C, or gas mark 4). Crack the eggs into a bowl. Season with salt and pepper, and add the cream and fresh herbs. Beat using a fork and set aside.
Grease a large ovenproof skillet or casserole dish with the ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Squeeze the excess water from the spinach and add it to the pan. Cook for just a minute to heat through. Pour in the eggs, and then add the salmon and goat cheese. Place in the oven and bake for 35 to 40 minutes, or until the top is set and lightly browned. When done, remove from the oven and set aside on a cooling rack for 5 to 10 minutes before slicing. To store, let it cool, and place in the fridge for up to 4 days or freeze for up to 3 months.
NUTRITION FACTS PER SERVING:
Total carbs: 5.2 g / Fiber: 2.1 g / Net carbs: 3.1 g / Protein: 26.1 g / Fat: 27.8 g / Energy: 378 kcal
Macronutrient ratio: Calories from carbs (3%), protein (28%), fat (69%)