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
Ingredients
- 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
Instructions
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Pre-heat your oven grill to 220°.
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Into a medium bowl, crack eggs, add water, season with salt & pepper and then whisk to combine.
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Place a medium ovenproof pan over a low-medium heat and add 1 teaspoon of vegetable oil.
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Add the egg mixture to the pan and scatter the frozen peas overtop. Dollop spoonful’s of the cream cheese over the egg mix.
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Drape the smoked salmon into the egg mix (I like to leave some sticking up so that it is visible when served).
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Cook for 2-3 minutes until the egg mix on the bottom is starting to solidify, but the top is still wobbly.
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Place the pan under the grill and cook until the egg is fully done (a further 2-3 minutes).
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Remove from the oven and squeeze over a little lemon and drizzle with olive oil. Scatter with micro-herbs (optional).
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Serve with a crisp green salad and fresh bread.
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