My roommate dared me to make a frittata with the leftover salmon from the fem dinner party the other night…and you know I love a dare. I know, there’s nothing tough about making a frittata. And a salmon frittata is pretty par for the course but! I had never made a frittata before so it did seem a bit challenging to me, in a silly sort of way. Anyway, I accepted the challenge, as you do, frittata or otherwise, and I’m glad that I did because, well, it was a hit. I actually can’t believe I had never made one. I didn’t use a recipe so there may be things you want to change and you may have a hard time using my measurements, but I’ll try my best to recall the recipe. I used just what we had at the house, so you might want to try adding some scallions or different herbs or cheese if you try out this recipe.
Leftover Salmon Frittata
Leftover pan seared salmon steaks
12 eggs, 7 whole and 5 just whites
Pecorino Romano cheese, about 4 ounces or to taste
1 large yellow onion
1/2 bag of spinach
milk- 1/4 or more, if you like really fluffy eggs
Preheat the oven to 350. Heat up a cast iron pan, add some ghee and cook the diced onions till they begin to get translucent. Add the spinach and cook for 1 minute more. Add the eggs, after you’ve whisked them with a tad bit of milk ( I only used like 1/4 c. but many people add more or use cream. I just don’t think you need it.). Before the eggs begin to set, add the herbs, cheese and salmon. Add salt and pepper. Once the eggs begin to set, give them about another minute or so and then put the pan in the oven.
Cook the frittata for about 15 minutes and then check on it. Check to see how runny it is and then bake it for a few minutes, if it’s still not done. You want it to be moist still, so don’t overcook it. I shaved some additional cheese on top for the last 5 minutes and let it cook a bit more. You could add cheese on top and then broil it, as well.
When it’s finished, remove it from the oven and serve immediately.
I also made a little cabbage and quinoa side salad to go with the omelet. It’s something that you could totally tweek if you want. I just kind of threw stuff I had together, but with a frittata being sort of rich, it’s nice to pair it with something that is crisp and fresh.
Cabbage and Quinoa Salad
1/2 purple cabbage head, shredded
1-2 cups quinoa
4 carrots or so shredded
handful of cilantro
couple tablespoons of sesame seeds
pickled carrots, if you have them
For the dressing, I just mixed some miso, shoyu, sesame oil, rice vinegar, red pepper flakes, and minced garlic, little olive oil
Dress salad, mix and flavor to taste.