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Smoked Fish, Spinach, Tomato and Goat Cheese Frittata

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Ingredients

4 Eggs
4 Egg whites
1-2 Fresh tomatoes, diced
1 dash Chili powder
2 Tsp Chopped fresh basil
Salt & Freshly ground black pepper
20g Butter
6-8 Baby potatoes, cubed
200g Hot smoked fish, salmon or snappe
1/2 Red onion
60g Packed chopped frozen spinach
100g Crumbled goat cheese

Smoked Fish, Spinach, Tomato and Goat Cheese Frittata

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat oven to 190c

Whisk eggs and egg whites together in a medium bowl. Add tomatoes, chili powder and chopped basil. Season

2
Done

Heat a non stick pan over medium-high heat. Add a splash of oil and the butter and fry potato cubes until golden and cooked. Add spinach and cook until wilted, Spread the smoked fish over the spinach mixture evenly in pan.

3
Done

Pour egg mixture over, use a spatula to lift the fish and spinach mixture, allowing egg mixture to flow underneath. Sprinkle goat cheese on top.

4
Done

Once the frittata is set on the bottom, transfer to oven and bake 13 to 15 minutes, until puffy and golden brown. Remove from oven and let cool a few minutes before cutting into wedges.

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