Herbes de Provence Salmon Frittata
- Details
You’ll feel like you’re in the south of France with this one-pan breakfast. It is easy to make for whoever is waiting for breakfast in bed on a Sunday morning. Hint: Mother’s Day is coming! Frittatta is an open faced dish, similar to quiche without the crust. In ours we used capers, leeks, kale and with Pacific Cured Salmon. The eggs bind everything together with Herbes de Provence and bright spring flavors of dill, tarragon and chervil. Frittatas are uncomplicated and customizable so create your own version with your favorite ingredients. I’ll bet you have a frittata of ingredients in the fridge right now!
Herbs de Provence Salmon Frittata
Ingredients
- 5 eggs
- 2 tablespoons heavy cream
- 1/2 teaspoon kosher salt
- 1 tablespoons olive oil or butter
- 1/2 cup leeks, sliced
- 1-1/2 cup kale, chopped
- Pan spray
- 4 oz Pacific cured salmon, sliced
- 1/4 cup ricotta salata, crumbled
- 1 teaspoon Herbs de Provence
- 2 teaspoons capers
Instructions
- Preheat oven to 425°F
- In a medium bowl whisk together the eggs, heavy cream and salt.
- In a nonstick 8-inch pan, add the oil and preheat the pan over medium heat.
- Add both the leeks and kale and sauté until wilted for 1-2 minutes.
- Pan spray a 2 quart oven proof dish and evenly lay in the salmon. Sprinkle in the cheese and Herbes de Provence. Pour in the egg mixture and evenly sprinkle the capers on top.
- Add the dish to the oven and bake for 10-15 minutes or until the edges of the frittata start to pull from the pan and the center is no longer jiggly.
- Once cooked, cut frittata into triangles and serve hot.
Provençal Vinaigrette
Romantic visions of the south of France never disappoint and neither does this playful provencal vinaigrette. Our Provencal Salt is the star, throwing in a burst of salt and herbs that makes the other ingredients …
Cajun Cobb Salad
I won’t kid you, this Cajun cobb salad has a lot of ingredients that require individual prep, but it is SO worth the effort! A Cobb salad is wonderful in its own right but when …
Fresh Asparagus Soup
Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you’ll have a hearty …
Chuck’s Gumbo
Down on Western Avenue, around the corner from our brick & mortar storefront, folks still talk in hushed tones about a little place called Sesto’s Cafe, and the legendary gumbo of Chuck Smith. Chicken and …
Mediterranean Chicken Salad
We’re crazy in love with our Cascade Mushroom Mix, featured in this Mediterranean chicken salad with just the right embellishments. We put the mushroom mix in the marinade, where the umami flavor magic made the …
Leave a Comment