main banner

Smoked-salmon-kale-and-cottage-cheese-frittata

Smoked Salmon, Kale & Cottage Cheese Frittata Recipe

A quick to make, tasty dish that would make a delicious brunch or dinner. You can use spinach in place of the kale and cheddar cheese would work just as well with this dish if you don’t have any feta in the fridge. Serve with a green salad and freshly sliced baguette.

Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 1 tbsp olive oil
  • 2 leeks, finely chopped
  • 5 spring onions, finely sliced
  • 2 garlic cloves, crushed
  • 70g kale, stems removed, finely chopped
  • 1 small bunch fresh dill, finely chopped (reserve some leaves to garnish)
  • 2 tbsp fresh parsley, finely chopped
  • 6 large eggs
  • 50g Feta, crumbled
  • 200g cottage cheese
  • Salt and black pepper
  • 100g smoked salmon, cut into strips

Instructions

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Heat the oil in a 23cm ovenproof frying pan over a medium-low heat. Cook the leeks, spring onions and garlic for five minutes.
  3. Stir in the kale, dill and parsley and cook for a further five minutes or until softened. Transfer to a bowl and set aside.
  4. In a large bowl, beat the eggs with the Feta and 150g of the cottage cheese. Season generously with salt and black pepper. Mix together.
  5. Clean the frying pan and spray or oil again. Place over a low heat. Scatter about half of the leek and kale mixture on the pan and then add a few strips of smoked salmon.
  6. Pour some of the beaten egg over the top and shake the pan so that the egg covers all of the ingredients.
  7. Layer the remaining vegetables and salmon over the top. Add the rest of the egg and top with spoonfuls of the remaining cottage cheese. Season with black pepper and scatter with some dill.
  8. Cook over a medium-low heat for 4-5 minutes, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the outsides of the frittata are just set but the centre is still wobbly. Transfer to the oven and cook for 8-10 minutes or until the frittata is set.
  9. Remove from the heat and allow to rest for 4-5 minutes, then transfer to a chopping board and cut into wedges. Serve warm or at room temperature.

Per Serving 200kcals, 10.7g fat (3.7g saturated), 10.2g carbs, 2.3g sugars, 16.8g protein, 1.5g fibre, 0.678g sodium

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

Comments

Please login to leave a comment.