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Zucchini & dill frittata with smoked salmon
Zucchini & dill frittata with smoked salmon
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your salmon starter with fresh watercress garnish.
Ingredients:
  • 36.40 gm olive oil
  • 2 medium zucchini, trimmed, thinly sliced
  • 7 eggs
  • 235g (1 cup) sour cream
  • 40.00 ml finely chopped fresh dill
  • 1 x 220g pkt smoked salmon
  • 1/2 bunch watercress, sprigs picked, washed, dried
Instructions:
  • In a 20cm non-stick frying pan, heat half of the oil over medium heat. Cook the zucchini for 5 minutes until golden, stirring occasionally. Place on a paper towel-lined plate and wipe the pan clean.
  • In a medium bowl, combine whisked eggs and 65g (1/4 cup) sour cream. Season with salt and pepper, then gently fold in the zucchini mixture and half of the dill.
  • Heat the rest of the oil in the pan over medium heat, then pour in the egg mixture. Cook on low heat for 6-7 minutes until the frittata is lightly set at the edges but slightly runny in the middle.
  • Preheat the grill on medium. Place the pan underneath and grill the frittata for 3-4 minutes, or until it turns golden brown and sets.
  • Mix the leftover sour cream with fresh dill in a small bowl. Slice the frittata into 6 wedges and place them on serving plates. Top with salmon, the sour cream mixture, and watercress before serving.

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