For all those who can’t flip an omelette to save their life, let me help. I give you… *drumroll please*… the Frittata. The frittata is an Italian dish that basically translates to an open faced omelette.
You will need an oven safe dish, and to check your frittata regularly until you reach your preferred “runny- solid” egg consistency.
Serving size: 1/2
- 1 small skinless salmon fillet
- Olive oil
- Fresh tarragon
- Fresh thyme
- Sea salt and pepper to taste
- 1/4c. portabella mushrooms
- 1/4c. chopped asparagus
- 1/4c. chopped leeks
- 1/4c. onion
- 1 chopped clove of garlic
- Approx. 4 eggs
- 2 tablespoons parmesan
- Broccoli sprouts and pesto (optional)
- Marinate salmon in the fridge, with olive oil, salt, pepper, and fresh tarragon leaves for at least an hour before prep. Massage into your fish.
- When ready, preheat oven to 350.
- Heat a pan with olive oil over medium heat on the stove.
- When hot, add mushrooms, leeks, asparagus, onion, garlic, and leaves from a stripped thyme stem.
- Sauté until mushrooms begin to turn color, and push pan’s contents to the edges of the pan.
- Turn heat up to high, and place salmon into the center of the pan, cooking each side about 3 minutes and crisping the edges.
- Crack your eggs in your oven safe dish, and add your vegetables contents from the pan.
- Break your almost done salmon into chunks, and cook the inside of any raw pieces.
- When finished, distribute large chunks evenly in egg mixture.
- Sprinkle 2 tablespoons parmasen, pepper, and more fresh thyme leaves.
- Bake for about 20 minutes, but like I said before, everyone likes their eggs a bit different. I personally like mine on the runny side and stick a knife in every 5 minutes or so to check consistency.
- I served my frittata with fresh broccoli sprouts rolled in a little pesto oil.