Smoked Salmon and Spinach Frittata
with winter fruit salad
This elegant meal is great served any time of day, so it fits right in for dinner or weekend brunch. Don't skip the colorful fruit salad - it adds just the right note of fresh sweetness.
Smarts: The silky texture of cold-smoked salmon is particularly nice in this dish, but any type of smoked salmon will work well.
Ingredients
- Shallots - 1 bulb , diced
- Roasted red bell peppers - 1/3 cup , drained and chopped (from a jar of roasted red peppers)
- Smoked salmon - 4 oz , flaked or chopped
- Eggs - 8
- Basil, dried - 1/2 tsp
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Baby spinach - 5 oz
- Tangerines - 3 , peeled and segmented (about 1 cup of segments; sub oranges or mandarin oranges)
- Grapes, any color - 1 cup , halved
- Apples - 1 , cored and chopped
- Honey - 1 Tbsp
- Lemon juice - 2 tsp
- Pomegranate seeds (opt) - 1/4 cup (look for these removed from the pomegranate shells in the produce section)
Prep
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Shallots / Peppers - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Tangerines / Grapes / Salmon - Prep as directed. Store tangerines and grapes together in one container. Store salmon separately. (Can be done up to 3 days ahead)
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Apples - Prep as directed.
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Eggs - Whisk eggs together with basil, salt, and pepper.
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Make
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Heat oven to 425F / 218C degrees.
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Heat an oven-safe skillet with cooking oil over medium heat. Add shallots to heated oil and saute until they begin to soften, 1 to 2 minutes.
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Add spinach and continue to cook until spinach is just wilted, 2 to 3 minutes more. Fold in roasted red peppers and smoked salmon.
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Pour the egg mixture over the salmon and spinach and gently stir to combine.
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Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
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While frittata bakes, make the fruit salad. In a large bowl, stir together honey and lemon juice. Add apples, tangerines, grapes, and pomegranate seeds (if using) and toss to combine.
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Divide slices of frittata among serving plates. Serve with fruit salad on the side. Enjoy!
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