Scandi Beetroot and Smoked Salmon Mini Frittata Recipes
I used to serve this on a slice of rye and then one day I had the genius idea of serving it on a mini frittata for extra protein. It only takes five minutes to cook, but if you’re too busy you can swap it for a thin slice of rye (just be sure the rye bread is no more than 115 calories). Served on the frittata this makes a great weekend lunch or brunch. A note from Eatopic: For a really cute touch, use a mini frying pan (about 8cm in diameter) for perfect mini frittatas.
- #For the Frittata#
- 100% mild and light olive oil spray
- 2 medium free-range eggs small handful watercress, finely chopped
- 1 teaspoon chopped dill fronds
- Pinch of flaked sea salt, such as Maldon
- Freshly ground black pepper
- #For the Dressing#
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon wholegrain mustard
- 1 teaspoon mild olive oil 1 teaspoon chopped dill fronds
- 1/2 teaspoon runny honey
- #To Finish#
- 30 g watercress
- 1 medium raw beetroot, peeled and grated
- 100 g hot smoked salmon, flaked into large chunks
- Heat a small non-stick frying pan sprayed with a little oil. Lightly beat the eggs with the watercress, dill and salt and pepper. Pour half into the frying pan and fold in the edges as it cooks to create a rough circle. Cook for 2-3 minutes then flip over and cook for a further minute until golden and cooked through. Repeat with the other half.
- For the Scandi dressing, whisk the mustard into the lemon juice then whisk in the remaining ingredients. Loosen with 2 tablespoons of water if necessary.
- Mix the watercress, beetroot and salmon together in a bowl and drizzle over the dressing. Divide between the two frittatas and serve.