Thyme and Snap Pea Salmon Frittatines
Category: Main Course
Servings: 5
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| Salmon fillets | 200g |
| Provola cheese | 120g |
| Snap peas | 100g |
| Whole milk | 2 tbsp |
| Fresh thyme | 2 sprigs |
| Extra virgin olive oil | As needed |
| Table salt | As needed |
| Black pepper | As needed |
Instructions
-
Prepare the Snap Peas
Begin by trimming the ends of the snap peas with a small knife. Rinse them thoroughly under cold running water to ensure they are clean. Once rinsed, lightly salt the snap peas and set them aside to cool. After they cool down, cut them into small square pieces for the frittatines. -
Prepare the Provola Cheese
Cut the provola cheese into small cubes, similar in size to the snap peas. This will allow the cheese to melt evenly throughout the frittatines as they cook. -
Whisk the Eggs
In a medium bowl, crack the 5 eggs and beat them gently using a whisk until smooth. Add the salt and black pepper to taste, followed by 2 tablespoons of whole milk at room temperature. Whisk again until everything is combined. -
Season the Eggs
Add the fresh thyme leaves to the egg mixture, ensuring they are evenly distributed. This will infuse the frittatines with a fragrant herby flavor that pairs beautifully with the salmon. -
Combine the Ingredients
Gently fold in the snap peas and the cubes of provola cheese into the egg mixture. Stir the ingredients together so that everything is evenly coated and the cheese and peas are spread throughout. -
Prepare the Baking Molds
Lightly grease the bottoms of your frittatine molds with a small amount of extra virgin olive oil or butter. Line the molds with parchment paper, ensuring the edges are well-covered to make removing the frittatines easier once cooked. -
Fill the Molds
Pour the egg and vegetable mixture into each mold, filling them until they are about 1 cm from the top. This will leave some room for expansion during cooking. -
Add the Salmon
Cut the salmon fillets into small, bite-sized cubes. Evenly distribute the salmon cubes into each frittatine mold, pressing them gently into the mixture. -
Bake and Cool
Preheat your oven to 180°C (350°F). Place the molds in the oven and bake for 20–25 minutes, or until the frittatines are golden and set in the center. Once baked, remove them from the oven and let them cool for a few minutes. -
Serve
Carefully run a knife around the edges of each frittatine to loosen them from the mold. Gently remove the frittatines from the molds and place them on serving plates. Let them cool slightly before serving. Enjoy these savory salmon frittatines warm or at room temperature, perfect for lunch or dinner!
These delightful frittatines are perfect for a light yet satisfying meal. The combination of the delicate salmon, the creamy provola cheese, and the fresh thyme infuses each bite with flavor, while the snap peas add a crisp, refreshing element. Ideal for any occasion, these frittatines are sure to impress guests and family alike.
