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Home » Smoked salmon frittata

Smoked salmon frittata

May 22, 2015 by Sarah / Maison Cupcake

Making smoked salmon frittata with the Regis Stone frying pan avoids using extra oil when cooking. Watch my video to see for yourself. 

Smoked salmon frittata with Regis Stone frying pan

I always keep some small packs of smoked salmon in the freezer. They defrost in barely an hour and are very handy to chuck the chopped pieces into risottos, pasta dishes or as shown here, to make a tasty smoked salmon frittata big enough to feed the family. I love how frittata can be breakfast, brunch, lunch or supper. They’re are truly versatile dish and brilliant for hoovering up leftovers.

Whenever I boil small potatoes it makes sense to do more than you need as the rest can be used in cold potato salad, curries and of course frittata. I’m not entirely sure what the difference is between tortilla and frittata so if you can illuminate me on this, feel free to say in the comments below.

This particular frittata was made in a Regis Stone frying pan by JML. It has super non-stick properties so you can fry in it without adding any extra oil or fat. The surface is anti-scratch and easy to clean. We found the Regis Stone pan heated evenly and our frittata cooked quickly with an even crust. The pan has an attractive speckled surface and can be used on all types of hobs whether gas, electric, ceramic or induction.

If you’d like to see how I made this smoked salmon frittata using a Regis Stone frying pan, here is a video of me making it in my kitchen below.

Do you have a favourite non-stick pan?

Smoked Salmon Frittata

4.5 from 2 reviews
Smoked salmon frittata
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Sarah Trivuncic
Serves: 3-4 servings
Ingredients
  • 2 leeks, trimmed and sliced
  • 300g cooked new potatoes cut into chunks
  • 120g (small pack) smoked salmon, cut into 1 inch pieces
  • 100g defrosted frozen peas
  • 6 large eggs, lightly beaten
  • 1 small handful chives, finely chopped
  • 80g grated hard cheese such as cheddar or emmental
  • To finish:
  • A little sour cream
  • A sprig of fresh dill
  • A grind of black pepper
  • A squeeze of fresh lemon juice
Instructions
  1. Preheat the grill and also pre-heat the pan on a medium heat for around 30-60 seconds.
  2. First add the leeks to the pan. When the leeks are soft add the potato.
  3. Next add the chopped smoked salmon and the defrosted peas.
  4. Give it a stir so ingredients are well distributed.
  5. Beat the chives into the egg and pour over the pan. Coax the egg all around the pan before it starts to cook and then allow to set around the hot ingredients.
  6. When the egg is nearly cooked, pop the pan under the grill making sure the handle is still sticking out. Grill for one minute.
  7. After one minute sprinkle over the cheese. Grill for a further minute.
  8. Serve immediately with a green salad.
3.2.2925

More frittata ideas:

Chorizo and spinach by Kavey Eats

Feta, red pepper and avocado by Healthy Hungry Happy

Turkey frittata by Fuss Free Flavours

10 frittata fillings (by me)

Frittata in a sandwich toaster (also by me)

 

Smoked salmon frittata with Regis Stone frying pan

Video commissioned by JML. Find more details about JML’s Regis Stone frying pan at bit.ly/RegisStonePans 

Filed Under: Branded Content, Party Food Ideas, Videos Tagged With: brunch, eggs, frittata, leeks

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
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Comments

  1. Kavey says

    May 22, 2015 at 10:01 am

    I came late to making frittata, though I’ve always loved eating it… Now I love making it, so very versatile!

    • Sarah, Maison Cupcake says

      May 22, 2015 at 12:26 pm

      I don’t think I’d even heard of it until maybe 10 years ago. And yet you’d think we’d have grown up eating it as all the ingredients were available.

  2. Jeanne Horak-Druiff says

    May 22, 2015 at 10:54 am

    Oooh I love me a bit of smoked salmon, and frittata is my go-to weekend meal… I am always in the market for another non-stick frying pan – my current fave is a Stellar hard-anodised one which I ADORE.

    • Sarah, Maison Cupcake says

      May 22, 2015 at 12:26 pm

      Everyone needs a reliable pan!

  3. Jenny says

    May 22, 2015 at 11:13 am

    I’m so tempted to make this for lunch, it looks and sounds delicious!

    • Sarah, Maison Cupcake says

      May 22, 2015 at 12:25 pm

      I think I’d like it for lunch too! Sadly no potatoes ready though!

  4. Jude says

    May 22, 2015 at 11:18 am

    What a great frittata, full of goodness. I think the difference between a frittata and omelette is that you finish the first in the oven, but the omelette needs to be turned and cooked over heat. Frittatas are so much easier! It looks like an amazing pan and a super family size too.

    • Sarah, Maison Cupcake says

      May 22, 2015 at 12:28 pm

      Oh in that case give me frittata any day. Turning an omelette over sounds like a disaster waiting to happen!

  5. Amy Hunt says

    May 22, 2015 at 11:33 am

    Your photos and layout are brilliant for this, makes the recipe easy to follow.. thankyou for sharing! x

  6. Rosa says

    May 22, 2015 at 12:41 pm

    A wonderful combination and delicious frittata.

    Cheers,

    Rosa

  7. Becca @ Amuse Your Bouche says

    May 22, 2015 at 6:42 pm

    LOVE frittata 🙂 it’s so great that you don’t need to use any oil at all in this pan!!

  8. peter @feedyoursoultoo says

    May 22, 2015 at 8:57 pm

    It looks delicious and is one of my wife’s favorite dishes.

  9. Jan @GlugofOil says

    May 23, 2015 at 6:26 am

    Lovely recipe and photos. The pan looks amazing!

  10. Joanne T Ferguson says

    May 27, 2015 at 10:07 am

    I love a good frittata and this certainly fits the bill! Pinned and shared!

    • Sarah, Maison Cupcake says

      June 3, 2015 at 3:24 pm

      Thanks very much! I hope you get to try it!

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
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