Smoked Salmon and Caper Frittata with Zucchini Crust
A sophisticated, high-protein frittata using a dehydrated zucchini base to mimic a crust, finished with crème fraîche.
Total
1h 10m
Prep
40 min
Cook
30 min
Serves
4
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Recipe serves 4
Ingredients
- 3 medium Zucchini
- 200 g Smoked Salmon
- 8 large Eggs
- 2 tbsp Capers
- 0.5 piece Red Onion
- 2 tbsp Dill
- 0.25 cup Heavy Cream
Instructions
- 1
Grate zucchini, salt heavily, let sit for 20 minutes, then squeeze out all moisture.
- 2
Press zucchini into the bottom of a greased cast-iron skillet and bake at 400F for 15 minutes.
- 3
Whisk eggs with heavy cream, chopped dill, and capers.
- 4
Pour egg mixture over the zucchini crust and top with onion slices.
- 5
Bake for 15-20 minutes until set.
- 6
Top with cold smoked salmon and fresh dill before slicing.
Nutrition per serving
Calories
390
20% of a 2,000 kcal day
| Protein | 30 g |
| Carbohydrate | 8 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 890 mg |
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