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Smoked Salmon Frittata https://www.metro.ca/userfiles/image/recipes/frittata-saumon-fume-7211.jpg PT15M PT08M PT23M
Preheat oven to 350°F (180°C). In a nonstick skillet, melt butter over low heat. Add onions, radishes and asparagus, and sweat for a few minutes, until softened. Add smoked salmon and lemon zest, and cook for another minute. Meanwhile, whisk eggs and milk in a bowl. Add egg-milk mixture to skillet, and season. Using a spatula, mix very gently, scraping the bottom like you would for an omelette. When eggs are set in bottom of skillet, stop stirring and bake for about 5 minutes or until eggs are set in the middle of the frittata. Remove from oven and let stand 1 minute. Using a spatula, loosen the sides of the frittata to make unmolding easier. Slide the frittata out of the skillet and onto a plate. Serve immediately.
4
1 Tbsp. (15 mL) Selection unsalted butter 1 medium yellow onion 4 medium radish washed, cut in two and finely sliced 6 asparagus peeled, blanched and finely chopped 4 1/2 oz (135 g) Irresistibles smoked salmon cut into slices 1 lemon zest 8 Irresistibles large eggs 1/3 cup (80 mL) 1 % milk or skim milk 2 1/2 tsp. (12 mL) tarragon and chives, finely chopped salt and ground pepper to taste
Smoked Salmon Frittata

Smoked Salmon Frittata

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    Selection unsalted butter
  • 1
    medium yellow onion
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    JUMBO RED SWEET ITALIAN ONIONS

    JUMBO RED SWEET ITALIAN ONIONS

    $1.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE 4.39/kg

  • 4
    medium radish washed, cut in two and finely sliced
  • 6
    asparagus peeled, blanched and finely chopped
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    ASPARAGUS

    ASPARAGUS

    $4.88 /lb

    PRODUCT OF PERU, No. 1 GRADE 10.76/kg

  • 4 1/2 oz
    (135 g)
    Irresistibles smoked salmon cut into slices
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    IRRESISTIBLES SMOKED ATLANTIC OR SOCKEYE SALMON

    IRRESISTIBLES SMOKED ATLANTIC OR SOCKEYE SALMON

    $7.99 ea.

    FROZEN, 130 g

  • 1
    lemon zest
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA

  • 8
    Irresistibles large eggs
  • 1/3 cup
    (80 mL)
    1 % milk or skim milk
  • 2 1/2 tsp.
    (12 mL)
    tarragon and chives, finely chopped

  • salt and ground pepper to taste
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    AURORA SEA SALT, DICED TOMATOES

    AURORA SEA SALT, DICED TOMATOES

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    398 ml, 66 g - 1 kg SELECTED VARIETIES

Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a nonstick skillet, melt butter over low heat.

Add onions, radishes and asparagus, and sweat for a few minutes, until softened.

Add smoked salmon and lemon zest, and cook for another minute.

Meanwhile, whisk eggs and milk in a bowl.

Add egg-milk mixture to skillet, and season. Using a spatula, mix very gently, scraping the bottom like you would for an omelette.

When eggs are set in bottom of skillet, stop stirring and bake for about 5 minutes or until eggs are set in the middle of the frittata.

Remove from oven and let stand 1 minute.

Using a spatula, loosen the sides of the frittata to make unmolding easier.

Slide the frittata out of the skillet and onto a plate. Serve immediately.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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