Frittata with Salmon and Brussels Sprouts

by Editorial Staff

Frittata with salmon, onions, and Brussels sprouts is an ideal example of a full breakfast, light lunch, or dinner, as it contains the right proportion of proteins, fats, and carbohydrates. It’s also very tasty and doesn’t take too long!

Cook: 40 minutes

Servings: 3

Ingredients

  • Trout – 300 g
  • Eggs – 5 pcs.
  • Cream (20% fat) – 200 ml
  • Brussels sprouts – 200 g
  • Bulb onions – 0.5 pcs. (90 g)
  • Olive oil – 2 tbsp
  • Salt – 0.5 teaspoon
  • Ground black pepper – 0.1 teaspoon

Directions

  1. Fish (I used trout), clean from the skin and large bones, wash. Heat vegetable oil in a heat-resistant skillet, add fish, and fry on all sides for 2 minutes. (Cook in an oven-safe skillet.)
  2. You don’t need to fry the fish for a long time, it cooks very quickly. After browning, transfer the fish to a plate and cool. Turn on the oven to heat up to 180 degrees. Disassemble the cooled fish with your hands into pieces, while removing all small bones.
  3. Peel the onion and cut it into half or quarter rings. Put the onion in a pan with oil, in which the fish was fried, and fry until soft, 5 minutes. Cut the ends of the Brussels sprouts in half, add to the pan to the onion and fry for another 5 minutes, stirring occasionally.
  4. Add fish to the pan with vegetables, mix. Combine eggs, cream, salt, and black pepper in a deep bowl. Whisk until smooth.
  5. Pour the omelet mixture into the pan and cook over medium heat for 4-5 minutes, so that the mass grabs (becomes denser) at the sides. Then place the frittata pan in an oven preheated to 180 degrees for 8-10 minutes.
  6. Frittata with salmon and brussels sprouts is ready. Juicy, satisfying, and very tasty frittata turned out. Such a healthy and rich breakfast, lunch, or dinner will appeal to all lovers of hearty but light dishes.

Bon Appetit!

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