February 2, 2015
This delicious frittata came about because we had a piece of leftover baked salmon and an abundance of zucchini. It makes a perfect brunch or packed lunch with a simple salad at this time of year with lots of tomatoes and basil.
The chorizo adds spice so… easy on the salt and pepper. Tear the basil leaves into big and small pieces. It goes so well with zucchini.
2 medium zucchini, chopped as small as you like
1 piece (cooked) salmon, shredded with a fork
1 small chorizo, sliced thinly in rounds
1 clove garlic, crushed
8 eggs (approx 100g each)
½ cup yoghurt
½ cup fresh basil, or dried oregano
¼ cup extra virgin olive oil
salt and pepper to taste
Prepare a pan with a little olive oil. The grill or oven on 180C for browning the top.
Stir fry the chorizo until it sizzles and changes colour.
Remove it from the pan.
Add the garlic and zucchini to the pan and stir fry until just soft.
Meanwhile beat the eggs and yoghurt together with a fork.
Add the basil and the shredded salmon to the egg and yoghurt mixture.
Put the cooked chorizo back in the pan and stir to mix in.
Pour the egg and salmon mixture over the zucchini.
Shake the pan gently so the mixture gets to the bottom and the salmon is spread evenly across.
Place a lid on the pan and allow the frittata to cook slowly for about 15 minutes on low heat.
If there is no lid allow about 20 minutes on fairly low heat.
Prepare a grill or oven on high to brown the top.
This should only be about 5-10 minutes or test with a knife or skewer to come out clean.
Serve warm or room temperature for best flavour.
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