Recipes Zucchini & dill frittata with smoked salmon

Recipes Zucchini & dill frittata with smoked salmon

Recipes Zucchini & dill frittata with smoked salmon

Recipes Zucchini & dill frittata with smoked salmon Don’t let watercress go to waste – it can an ideal garnish for this impressive salmon starter. Zucchini & dill frittata with smoked salmon

Ingredients

  • 2 tablespoons olive oil
  • 2 medium zucchini, trimmed, thinly sliced
  • 7 eggs
  • 235g (1 cup) bitter cream
  • 2 tablespoons finely chopped fresh dill
  • 1 x 220g pkt smoked salmon
  • 1/2 lot watercress, sprigs picked, washed, dried

Method

  • Step 1 Warmth half the oil inside a 20cm (base measurement) non-stick frying pan over medium heat. Add the zucchini and cook, stirring occasionally, regarding 5 moments or until golden. Move to a plate lined with papers towel. Wipe the pan clean.
  • Step 2

    Whisk the ovum and 65g (1/4 cup) of the sour cream in a medium bowl. Season with salt and pepper. Stir in the zucchini mixture and half the dill.

  • Step 3

    Heat the remaining oil in the pan over medium heat. Pour the egg mixture into the pan. Reduce heat to low and cook regarding 6-7 minutes or until the frittata is set around the edge nevertheless still runny in the centre.

  • Step 4

    Meanwhile, preheat grill on medium. Place the pan under the grill and cook regarding 3-4 moments or until frittata is usually golden brownish and just set.

  • Step 5 Combine the remaining sour cream and dill in a small bowl. Cut the frittata in to 6 wedges. Divide among serving discs. Top with salmon, sour cream combination and watercress to function.