Sunday, March 20, 2011

Sunday Brunch - Our left over salmon had a make over

Don't feel like typing much today but want to share this meal make over I did this morning for our Sunday brunch.  Sometimes left over needs a make over too, especially when you've had enough eating them. I've had this baked Salmon since Friday and my spoiled brat (jk) of a husband asked if I could make something out of it before it goes bad. (And all I wanted was to rest and not cook anything today). 
I remember a few weeks ago while watching Barefoot Contessa, Ina Garten prepared smoked salmon frittata and it looked mouthwatering. I thought to myself that I will make that eventually.  I guess that opportunity came this morning. Thanks to B! lol! I had to improvise, however, since I did not have all the ingredients she used and I added more veggies to my frittata. 

Salmon and Asparagus Frittata


6 eggs slightly beaten in a big bowl
chopped shallots
chopped spinach
chopped asparagus
heavy cream
grated parmesan

Salmon Frittata

Preheat over to 350 degrees. Saute the chopped shallots in and olive oil (you can use butter too) in an iron skillet pan (any oven proof regular pan will do). Cook until translucent, add the vegetables, salmon and stir together. Meanwhile, beat your eggs in a large bowl. Add salt and pepper and heavy cream (I only have half a cup left) to the egg mixture. Slowly pour the mixture over the vegetables and salmon. Sprinkle some grated parmesan on top. Bake the frittata for about 30 minutes until golden brown. 
(If you prefer you frittata to be cheesy, you can add cheddar cheese or cream cheese to the mixture. I didn't have any of these available so I just made use of what's in my fridge).

Have a great Sunday. 

Bisous, Contessa 


  1. Oh lord this looks so good. If I weren't terrified of cholesterol I would eat frittatas every day.

  2. Dolph you can do half egg yolks:-) and the rest egg whites. That's what I usually do!