Kale and smoked salmon frittata

    45 min

    Kale and smoked salmon frittata with potatoes and feta cheese is always a crowd-pleaser at brunch or serve with a side salad for dinner.

    3 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 125g chopped kale, or to taste
    • 2 tablespoons water (or stock)
    • 2 potatoes, peeled and very thinly sliced
    • 120g smoked salmon, finely chopped
    • 1 tablespoon capers
    • 12 eggs, beaten
    • 85g crumbled feta cheese

    Prep:15min  ›  Cook:25min  ›  Extra time:5min  ›  Ready in:45min 

    1. Heat butter in a large oven-safe pan over medium heat; cook and stir kale, about 2 minutes. Add water, and cover the pan; cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2 to 3 minutes.
    2. Mix potatoes, salmon and capers into kale; cook and stir until heated through, 3 to 5 minutes.
    3. Set oven rack about 20cm from the heat source and preheat the oven's grill.
    4. Pour eggs over kale-salmon mixture; cook, stirring gently and scraping the bottom of the pan to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture.
    5. Grill in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in the pan for a few minutes before serving.

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