Smoked Salmon, Spinach & Ricotta Frittata Recipe


Eat the Week: Every meal, every dayIf you’ve got guests, this is the perfect breakfast dish – just get everything in the one large pan and cook. What could be easier? This is packed full of flavour, light and fresh.

  • Yield: 4
  • Preparation Time: 15 Minutes
  • Cooking Time: 20 Minutes


  • 10½ oz (300 g) spinach leaves, thoroughly washed
  • glug of olive oil
  • knob of butter
  • 1 white onion, roughly chopped
  • 4 tablespoons capers
  • 7¾ oz (220 g) ricotta
  • ½ teaspoon freshly grated nutmeg
  • ½ lemon zest
  • 6 large free-range eggs
  • glug of milk
  • 3 large dollops of crème fraîche (sour cream)
  • 10½ oz (300 g) sustainable smoked salmon, cut into strips
  • 1¾ oz (50 g) parmesan, shaved
  • lamb’s lettuce, capers – and fancy caviar, if you’re really blowing the budget – to garnish
How to Make It
  1. Start by wilting your spinach in a pan over medium–low heat, then drain in a sieve, pressing out as much liquid as possible, and set aside.
  2. Place a non-stick frying pan over medium heat and add the oil and butter. When the butter has melted, add the onion, capers, ricotta, nutmeg and lemon zest and stir until warmed through. Spread the ricotta mixture evenly over the base of the pan and add the spinach.
  3. Whisk together the eggs and milk, season with salt and pepper, then pour into the pan. Dot with dollops of crème fraîche and cook over medium heat for 4–5 minutes. Sprinkle over half of the smoked salmon and half of the parmesan, then cook under the grill (broiler) for 2–3 minutes until golden. Be careful to not overcook the frittata; slightly sloppy is a good thing in this case.
  4. Garnish with the lamb’s lettuce, capers and the remaining smoked salmon and parmesan (and the caviar, if going all out), then serve in the pan.

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