2013-03-23

Frittata with salmon and leek

Frittata with salmon and leek
Author:
Category
Second courses
Ingredients
  • 300 g green beans
  • 2 medium tomatoes
  • A piece of butter
  • 300 g salmon fillet without skin
  • 1 stalk leek (white part)
  • 6 eggs
  • 150 ml milk
  • 100 ml low-fat cream salt, pepper
  • Soy sauce for serving
In April, the eye involuntarily clings to everything green and fresh - the first, still timid signs of the impending spring. Any vitamin vegetation is asking for the kitchen, and the leek plays the first violin in this green orchestra.

Salmon and leek frittata recipe


1

Cut the salmon into small cubes. Rinse the leek thoroughly and cut into thin rings. Trim the ends of the beans and blanch them for 2 minutes in boiling salted water. Then immediately drain in a colander and rinse with cold water.

2

Break the eggs into a bowl, add milk and cream, pepper and a little salt. Whisk with a whisk until smooth.

3

Heat the butter in a large flat non-stick frying pan. Add the leek and salmon, stir-fry until the leek is soft and translucent. Add green beans and thinly sliced ​​tomatoes to the pan.

4

Pour the beaten eggs into the pan and fry them as you like. Drizzle the frittata with soy sauce and serve with white toast.

  • Main courses

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