Don’t let watercress go to waste – it’s the perfect garnish for this impressive salmon starter.
Ingredients
- 2 tablespoons olive oil
- 2 medium zucchini, trimmed, thinly sliced
- 7 eggs
- 235g (1 cup) sour cream
- 2 tablespoons finely chopped fresh dill
- 1 x 220g pkt smoked salmon
- 1/2 bunch watercress, sprigs picked, washed, dried
Method
- Step 1Heat half the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add the zucchini and cook, stirring occasionally, for 5 minutes or until golden. Transfer to a plate lined with paper towel. Wipe the pan clean.
- Step 2Whisk the eggs and 65g (1/4 cup) of the sour cream in a medium bowl. Season with salt and pepper. Stir in the zucchini mixture and half the dill.
- Step 3Heat the remaining oil in the pan over medium heat. Pour the egg mixture into the pan. Reduce heat to low and cook for 6-7 minutes or until the frittata is set around the edge but still runny in the centre.
- Step 4Meanwhile, preheat grill on medium. Place the pan under the grill and cook for 3-4 minutes or until frittata is golden brown and just set.
- Step 5Combine the remaining sour cream and dill in a small bowl. Cut the frittata into 6 wedges. Divide among serving plates. Top with salmon, sour cream mixture and watercress to serve.
Nutrition
1395 kj
Energy
29g
Fat Total
13g
Saturated Fat
1.5g
Fibre
17g
Protein
2g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a starter.
Make it ahead: Prepare to the end of step 4 up to 2 hours ahead. Continue from step 5 just before serving.
Cook’s tip: Unless your frying pan has a heatproof handle, be careful not to expose the handle to the heat of the grill.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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