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
- 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.)
- 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.
- 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.
- Add fish to the pan with vegetables, mix. Combine eggs, cream, salt, and black pepper in a deep bowl. Whisk until smooth.
- 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.
- 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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