Smoked Salmon Frittata

    Smoked Salmon Frittata

    3saves
    45min


    2 people made this

    Smoked salmon and vegetable frittata. Looking for "soft food" recipes for cancer patients, I wanted to provide interesting and tasty food as well as make sure it as soft and easy to swallow.

    Ingredients
    Serves: 3 

    • 2 red capsicums
    • olive oil, as needed
    • 1 onion shallot, finely diced
    • 1/2 cup mushrooms, finely diced
    • 1 cup mashed sweet potato
    • 1/2 cup ricotta cheese
    • 3 slices smoked salmon, roughly sliced
    • 1 (410g) tin asparagus spears, drained and roughly sliced
    • 6 eggs
    • 1/2 cup full cream
    • salt and pepper, to taste
    • 1/4 cup chopped fresh chives
    • 1/3 cup grated cheese

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Slice red capsicums into quarters, take the seeds out, rub with oil then place in a hot oven until soft. Place in a brown paper bag for a few minutes to cool then peel the skins off and chop into small pieces.
    2. In a small pan, cook the shallow and mushroom in butter or oil until soft.
    3. Place spoonfuls of the mashed sweet potato, ricotta cheese, shallots, mushrooms, smoked salmon, red capsicum and asparagus in a ovenproof dish.
    4. Lightly beat the six eggs, add cream and season to taste.
    5. Pour the egg and cream mixture over the other ingredients. Sprinkle over the chives and grated cheese and place in a 180 degrees C oven until slightly browned.

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