I love dishes that are short on cooking time but big on flavour and this Salmon & Cream Cheese Fritatta ticks all the boxes.
This recipe has five ingredients and is ready in less than 20 minutes from start to serve. A majority of ingredients are from Countdown’s Great Price range which means it’s also a really affordable meal option which can double as breakfast or lunch. This is a great recipe to add to the winter meal plan, a handy tip is to search the Great Price range online and then plan my weekly meals, it can make a big difference to our weekly budget! The Ocean Blue Smoked Salmon is also in the 3 for $20 range. Such a winner!
We always have a bunch of frozen veges in the freezer to pull out when needed, I love adding a vegetable element to all meals. These Countdown Baby Peas are popular with everyone in the family.
This combination is delicious, and I hope you will give it a go.
Salmon & Cream Cheese Frittata
- 8 Eggs
- ¼ cup water
- Salt & Pepper
- 100 grams Cream cheese
- ½ a Lemon
- ½ cup baby peas
- 200 grams Smoked salmon
- ½ teaspoon Olive oil
- 1 teaspoon Vegetable cooking oil
Pre-heat your oven grill to 220°.
Into a medium bowl, crack eggs, add water, season with salt & pepper and then whisk to combine.
Place a medium ovenproof pan over a low-medium heat and add 1 teaspoon of vegetable oil.
Add the egg mixture to the pan and scatter the frozen peas overtop. Dollop spoonful’s of the cream cheese over the egg mix.
Drape the smoked salmon into the egg mix (I like to leave some sticking up so that it is visible when served).
Cook for 2-3 minutes until the egg mix on the bottom is starting to solidify, but the top is still wobbly.
Place the pan under the grill and cook until the egg is fully done (a further 2-3 minutes).
Remove from the oven and squeeze over a little lemon and drizzle with olive oil. Scatter with micro-herbs (optional).
Serve with a crisp green salad and fresh bread.