Broccoli, Smoked Salmon Frittata with Burrata

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broccoli-smoked-salmon-frittata-with-burrata

Broccoli, Smoked Salmon Frittata with Burrata

This must be one of my favorite egg dishes to make for breakfast, lunch or dinner. Eggs are just so versatile in cooking and this frittata has it all-smokiness, texture, fresh herbs and even burrata cheese which I love using as much as I can. The cheese is watery but it melts so nicely into the egg custard without adding excess moisture, also when I make frittata with this particular cheese, I use less milk in it, about 1/3 of a cup. Blanch your broccoli florets in slated water, drain on paper towels and add them to the eggs. Precooked they add a wonderful texture. Variations of this Italian egg dish are endless, my best frittatas were created from leftovers- baked asparagus spears, cherry tomatoes, pancetta, bacon, mushrooms, kale, chicken so find. A few things to remember; use a good non-stick pan to make frittata and butter it well before pouring eggs in. I like to cook a finely diced shallot in it for few minutes to warm up the pan. Herbs are nice to add at the end, my favorite combinations are chives and basil leaves! Slice frittata like a pie into eight pieces and serve warm or room temperature.

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Ingredients: eggs, milk, broccoli, smoked salmon, chives, shallot, fresh basil, burrata cheese, butter, salt and pepper.

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Smoked salmon adds richness and depth of flavor to this otherwise veggie based frittata.

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My little Vivi is becoming a great sous chef in the kitchen. I love that she takes interest in mommy's cooking and she enjoys eating it even more!

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Ok, cut broccoli into small florets, please keep them small. It is just easier to slice through frittata and eat it when those guys are smaller.

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Blanch them in salted water for about three minutes. Pierce floret with the knife, there should be some resistance to it, don't overcook your broccoli florets.

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Shock them in ice water, then drain on paper towel.

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Cut salmon into strips, then dice them. Set aside.

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Dice shallot finely.

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Melt some butter in a non-stick pan, add shallot and cook for 2 minutes or so.

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Meanwhile, break the eggs into a bowl, whisk to break the eggs but don't over beat them.

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Add milk.

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Season eggs with salt and pepper.

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Pour egg mixture over the shallot.

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Add broccoli, chopped salmon.

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Chop chives finely.

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Break burrata with your fingers into bite size pieces and place it sporadically all over frittata. Sprinkle chives and scatter basil leaves on top of it.

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Season with extra pepper on top. Cook over medium-low heat for 4-5 minutes until the dyes are set, then transfer to the oven. Bake for another 8 minutes until frittata is set in the center.

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With rubber spatula, go along the pan's border to make sure that frittata is loosen and can be easily transferred to a serving plate. Carefully slide frittata on it and slice into 8 pieces. Sprinkle with fresh tiny basil leaves on top.

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Bon Appétit!
Svitlana

Broccoli, Smoked Salmon Frittata with Burrata

recipe details

Serves 6-8

Ingredients

  • 8 eggs
  • 1/4 cup whole milk
  • 12-15 small broccoli florets
  • 2-3 tablespoons smoked salmon, diced
  • 1 teaspoon chives, finely diced
  • 1 shallot, finely diced
  • 6 basil leaves, more for garnish
  • ½ burrata cheese ball
  • ½ tablespoon butter
  • Salt and Aleppo pepper or black pepper
Equipment  10”-inch non-stick frying pan

Directions

  1. Blanch broccoli: In a medium-sized pot, bring water to a boil, season with salt. Drop broccoli florets into the water.  Cook for 3 minutes or until soft but not fully cooked (they should have some firmness to the bite). Shock in ice water, then drain on paper towel. Set aside.
  2. To make frittata: Preheat oven to 375 F. Break eggs into a bowl; add milk and season well with salt and pepper. Whisk until  combined but don't over whisk. In a non-stick frying pan melt butter over medium-low heat, then add shallot, season lightly with salt and cook for 2-3 minutes until soft. Carefully pour egg mixture. Scatter broccoli florets and chopped salmon. Break burrata with your fingers into bite size pieces and place it sporadically all over frittata. Sprinkle with chives and place basil leaves on top, sprinkle with extra pepper. Cook over medium-low heat for 4-5 minutes until edges are set, then transfer to the oven. Bake for another 8 minutes or until frittata is set in the center.
  3. With a rubber spatula, go along the pan's border to make sure that frittata is loosen and can be easily transferred to a serving plate. Carefully slide frittata on it and slice it into 8 pieces. Sprinkle with fresh tiny basil leaves on top.
 

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