Persian frittata (kuku sabzi) is a meat-free riff that leaves out the potato making it light as air. This exotic green dream is heavy with herbs and studded with pomegranate seeds, serve with flatbread.
Smoked salmon frittata
I’m not sure you can ever have enough frittata recipes! Frittatas are perfect for a protein hit, thanks to the eggs, and for using up odd vegetables that are slowly softening in the salad drawer. What’s more, they are endlessly customisable and seriously satisfying. In this case, I’ve pushed the boat out and bought one special ingredient; smoked salmon, which transforms the humble frittata into a glamourous gastro dish. Salty smoked salmon compliments silky egg beautifully and the soft sliced potatoes balance the textures while providing satisfying carbs. It is the ultimate luxury breakfast. I say “frittata”, you say… “omelette?” Actually, no. The two are prepared very differently. Unlike an omelette, the ‘extra’ ingredients (potatoes and smoked salmon here) are added to the frying pan first and then the rich, well-whisked egg mixture is poured over. As opposed to frying the egg and then laying the extras on top. And a tell-tale difference is in the presentation. An omelette will be folded over, secretively encasing its ingredients, while the open-faced frittata lays everything bare to be admired and salivated over. A frittata also gets a little oven time. This helps the egg to fluff up to pillow proportions and it looks divine. I’ve sprinkled the finished dish with chives and dill, they bring a much-needed zing to such a rich dish. I’ve also included a creamy pot of tzatziki for a final decadent flourish.
Serving suggestions
I do not believe that eggs should be relegated to breakfast fare only. I will eat them any time of the day! Smoked salmon on the other hand, like a cappuccino, should be consumed before noon. I just feel that way! Here’s how I’m serving my simple salmon and potato frittata: For breakfast, with slices of toasted sourdough, fresh orange juice and coffee. For lunch on warm days, with a cool and chic celeriac remoulade and crusty French bread (btw, this is an excellent opportunity to bust out some bubbles). Or on colder ones, with a bowl of spring minestrone soup.
Storage and leftovers
Frittata is equally good served hot and fresh or cold. So, if you cannot bear the early start, make it the day before and whip it out at breakfast (or brunch time). Smoked salmon and potato frittata will keep in the fridge in an airtight container for up to 3 days. Reheating it can be tricky leading to rubbery eggs and dry fish. If you simply must, preheat the oven to a low temperature (150C/300F) and cook for 6-7 minutes.
More savoury breakfast ideas to try
Easy Shakshuka Recipe Vegetable Frittata with Feta Egg and Avocado Bagel Breakfast Sandwich Eggs Benedict with Easy Hollandaise Sauce
