Smoked Salmon & Toma Frittata with Saffron Sauce

Green Frittata with Smoked Salmon, Toma Cheese, and Saffron Sauce

Category: Main Dishes
Servings: 6

Ingredients:

Instructions:

1. Prepare the Ingredients:

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   • Begin by cutting the smoked salmon into small cubes and set aside.
   • Similarly, cut the Toma cheese into small cubes for easy incorporation into the frittata.

2. Cook the Spinach:

   • Rinse the spinach thoroughly under cold water to remove any dirt or grit.
   • In a large pan, heat a little olive oil (around 10g) and sauté one clove of garlic, finely chopped, until fragrant.
   • Add the spinach to the pan and cook until wilted. Remove from heat and set aside to cool.

3. Prepare the Egg Mixture:

   • In a large bowl, crack the eggs and beat them together with a pinch of salt and black pepper until smooth.
   • Once the spinach has cooled down, add it to the egg mixture, making sure it is evenly distributed.
   • Using an immersion blender, blend the egg and spinach mixture until smooth and uniform.

4. Incorporate the Salmon and Toma Cheese:

   • Add the smoked salmon cubes and most of the Toma cheese cubes to the egg-spinach mixture, reserving a tablespoon of each for topping the frittata.
   • Stir gently to combine.

5. Prepare the Baking Dish:

   • Line a 24cm round baking dish with parchment paper to prevent sticking. Pour the egg mixture into the dish, spreading it evenly.
   • Sprinkle the reserved salmon and Toma cubes over the top for added texture and flavor.

6. Bake the Frittata:

   • Preheat the oven to 180°C (or 160°C for fan-assisted ovens).
   • Place the frittata in the oven and bake for approximately 50 minutes (or 40 minutes in a fan-assisted oven). To check for doneness, insert a toothpick into the center. If it comes out clean, the frittata is ready.

7. Prepare the Saffron Sauce:

   • While the frittata is baking, heat 25g of olive oil in a small pan over medium heat.
   • Add the white onion (finely chopped) and sauté until softened.
   • Add the Toma cheese, cut into small pieces, and allow it to melt and combine with the onion. Stir occasionally to prevent burning.
   • Once the cheese has melted, add the saffron threads and vegetable broth. Stir until smooth and the sauce thickens.

8. Blend the Sauce:

   • Transfer the sauce into a tall measuring cup or blender and use an immersion blender to puree it into a smooth sauce. If the sauce is too thick, add a bit more broth to reach your desired consistency.

9. Serve:

   • Once the frittata is fully cooked, remove it from the oven and let it cool slightly before slicing.
   • Serve the frittata warm with the saffron sauce drizzled over the top. Garnish with a few pink peppercorns for a pop of color and a touch of spice.

Nutritional Information (Per Serving)

This Green Frittata with Smoked Salmon, Toma Cheese, and Saffron Sauce is a flavorful and visually stunning dish that is perfect for brunch, lunch, or even a light dinner. The rich and creamy saffron sauce beautifully complements the light and fluffy frittata, while the smoked salmon adds a delicate, savory depth to the dish. Whether you’re preparing this for a special occasion or a weeknight meal, it’s sure to be a hit!