Smoked Salmon, Spinach And Goat Cheese Frittata

It is officially spring Down Under but there isn't too much excitement around perhaps because we had just experienced the warmest August on record..... however it is a good thing when Melbournians are not complaining about the weather.

Simple, lighter meals are slowly replacing the more hearty staples but knowing how unpredictable Melbourne weather can be, there will sure to be a few more stews and bakes in the coming months. At the moment though this is the sort of food I prefer to cook and eat on a sunny afternoon.

The good thing about frittata or omelet is the choice of what one can put in is endless and I am sure there will be a few more post on frittata from me in the coming months.

serves 2 as a one dish meal

you'll need;

7 free range eggs

50 to 80 g of smoked salmon, roughly chopped

3 spring onions or 1/2 bunch of chives, chopped

100 g of goat cheese (caprino or feta), crumbled

1/2 a bunch of spinach, blanched, refreshed, stalks removed and chopped

salt and pepper to taste

olive oil for cooking

dressed rocket to serve

Prepare the spring onions, goat cheese and smoked salmon.

Blanch spinach for 10 seconds then refresh with cold water. Remove the thicker stalks, squeeze of excess water and roughly chop.

Beat eggs with the tiniest amount of salt (since both the smoked salmon and goat cheese are quite salty) then mix it with the rest of the ingredients in a larger bowl and season with some freshly ground black pepper. 

Add some olive oil into a hot 10" pan and pour in the egg mixture. Use a fork to distribute the ingredients evenly and cook on low to medium heat for 8 to ten minutes.

Place the frying pan into the preheated oven or under a grill and cook until the top of the frittata is golden.

Serve frittata slices with a simple dressed salad.