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.