Smoked Salmon Frittata

with Green Bean Salad

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low-carb
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low-carb
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Instructions

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1 Prep ingredients

Chop 2/3 of the smoked salmon (reserve the rest for garnish). Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Chop the dill (reserve some tips for garnish) and parsley. Add the sour cream to a bowl. Crack in the eggs into the bowl. Add the garlic powder, chopped dill and parsley, salt and pepper. Beat lightly.

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2 Boil green beans

Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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3 Prep salad

Wash the zucchini and shave it into thin ribbons with a peeler. In a bowl, combine the Dijon mustard, sugar and vinegar. Slowly pour in the olive oil, whisking constantly. Season the dressing with a pinch of salt and pepper. Don't dress the salad yet. Set the dressing aside.

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4 Start frittata

See pro tip! Heat a non-stick pan over a low heat with a generous drizzle of olive oil. Add the leeks and cook with a pinch of salt for 7-8 min until softened. Then pour the egg mix over. Shake the pan to evenly distribute the eggs. Cook over a mild heat, covered with a lid, for 4-5 min or until beginning to set.

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5 Add salmon and flip

Once the fritatta is almost set, add the chopped smoked salmon. Loosen the bottom of the frittata with a spatula, then place a large plate over the top. Quickly flip the frittata onto the plate. Slide the frittata back into the original pan, uncooked side down. Cook for 2 min further or until fully set.

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6 Serve

Transfer the frittata to a serving plate and let cool for 5 min before serving. Once cooled, garnish with the remaining smoked salmon and dill. Combine the boiled green beans and the zucchini ribbons. Drizzle with the dressing and serve alongside the frittata.

Tips for fussy eaters

Reserve the dill! Slice the cooled frittata and use it as a sandwich filling.

Pro tip

Cooking for 3 or 4? Increase the cooking time or use two pans.

This one's classy and light, yet filling.

Cooking Time: 30 min

Cals 636 · Prot 48 · Carbs 46 · Fat 28

Gluten-Free

Ingredients

Number of people

Frittata

Smoked Salmon Slices 200 Grams
Leeks 1 Piece
Fresh dill 15 Grams
Fresh parsley 15 Grams
Sour cream 60 Grams
Eggs 6 Pieces
Garlic powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 3 Tbsp

Salad

Green beans 250 Grams
Small zucchini 2 Pieces
Dijon mustard 6 Grams
White sugar 5 Grams
White balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

This one's classy and light, yet filling.

Cooking Time: 30 min

Cals 636 · Prot 48 · Carbs 46 · Fat 28

Gluten-Free

Instructions

photo

1 Prep ingredients

Chop 2/3 of the smoked salmon (reserve the rest for garnish). Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Chop the dill (reserve some tips for garnish) and parsley. Add the sour cream to a bowl. Crack in the eggs into the bowl. Add the garlic powder, chopped dill and parsley, salt and pepper. Beat lightly.

photo

2 Boil green beans

Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

3 Prep salad

Wash the zucchini and shave it into thin ribbons with a peeler. In a bowl, combine the Dijon mustard, sugar and vinegar. Slowly pour in the olive oil, whisking constantly. Season the dressing with a pinch of salt and pepper. Don't dress the salad yet. Set the dressing aside.

photo

4 Start frittata

See pro tip! Heat a non-stick pan over a low heat with a generous drizzle of olive oil. Add the leeks and cook with a pinch of salt for 7-8 min until softened. Then pour the egg mix over. Shake the pan to evenly distribute the eggs. Cook over a mild heat, covered with a lid, for 4-5 min or until beginning to set.

photo

5 Add salmon and flip

Once the fritatta is almost set, add the chopped smoked salmon. Loosen the bottom of the frittata with a spatula, then place a large plate over the top. Quickly flip the frittata onto the plate. Slide the frittata back into the original pan, uncooked side down. Cook for 2 min further or until fully set.

photo

6 Serve

Transfer the frittata to a serving plate and let cool for 5 min before serving. Once cooled, garnish with the remaining smoked salmon and dill. Combine the boiled green beans and the zucchini ribbons. Drizzle with the dressing and serve alongside the frittata.

Tips for fussy eaters

Reserve the dill! Slice the cooled frittata and use it as a sandwich filling.

Pro tip

Cooking for 3 or 4? Increase the cooking time or use two pans.

Ingredients

Number of people

Frittata

Smoked Salmon Slices 200 Grams
Leeks 1 Piece
Fresh dill 15 Grams
Fresh parsley 15 Grams
Sour cream 60 Grams
Eggs 6 Pieces
Garlic powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 3 Tbsp

Salad

Green beans 250 Grams
Small zucchini 2 Pieces
Dijon mustard 6 Grams
White sugar 5 Grams
White balsamic vinegar 15 ML
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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