Oven-Baked Frittata with Smoked Salmon, Broccoli&Peas

Oven-Baked Frittata with Smoked Salmon, Broccoli&Peas

Frittata is one of those dishes that never lets you down. It’s quick, nourishing, endlessly versatile and, when done right, it can turn into a small masterpiece of simplicity.

So, how do you make a humble frittata unforgettable?

With three smart moves: seasonal green vegetables, a combo cooking method (pan + oven for that fluffy-inside, golden-outside magic), and our smoked salmon — rich, complex, and full of character, without overpowering the rest.

For this version, we’ve gone for broccoli and peas. Light, flavourful, and the perfect match for the creaminess of the eggs and the savoury depth of the salmon.

And don’t forget: choosing quality eggs makes all the difference.
Here’s a helpful guide to help you pick the best ones at the supermarket.

Perfect for a packed lunch, or those relaxed dinners with friends where “everyone brings something.”

 

Ingredients (serves 4):

 

Method:

  1. In a large bowl, crack the eggs, add the milk and beat with a fork or whisk.
  2. Add the smoked salmon (cut into small pieces) and mix again.
  3. In a non-stick pan, sauté the broccoli with a drizzle of olive oil until it starts to soften, then add the peas.
  4. Once the vegetables are tender and slightly golden, pour in the egg and salmon mixture.
  5. Let it cook on low heat for a few minutes until the base begins to set.
  6. Transfer the pan to a preheated static oven at 180°C (355°F) and bake for 8–10 minutes, or until the top is golden and slightly puffed.


A complete meal — delicious even cold

This frittata is amazing straight out of the oven… but maybe even better the next day.
Cut it into slices and bring it with you for a quick lunch, or serve it in cubes with a glass of bubbles for an alternative aperitivo.

Ready to try it out? Get your hands on our smoked salmon, right here.

 

 

Credits:
Foodstyling and recipes: Kerstin Hartwig

 

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