simple way to prepare favorite Zucchini & dill frittata with smoked salmon

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini & dill frittata with smoked salmon. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini & dill frittata with smoked salmon is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini & dill frittata with smoked salmon is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons olive oil
  • 2 medium zucchini, trimmed, thinly sliced
  • 7 eggs
  • 235g (1 cup) sour cream
  • 2 tablespoons finely chopped fresh dill
  • 1 x 220g pkt smoked salmon
  • 1/2 bunch watercress, sprigs picked, washed, dried


  • Step 1
    Heat half the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add the zucchini and cook, stirring occasionally, for 5 minutes or until golden. Transfer to a plate lined with paper towel. Wipe the pan clean.
  • Step 2
    Whisk the eggs and 65g (1/4 cup) of the sour cream in a medium bowl. Season with salt and pepper. Stir in the zucchini mixture and half the dill.
  • Step 3
    Heat the remaining oil in the pan over medium heat. Pour the egg mixture into the pan. Reduce heat to low and cook for 6-7 minutes or until the frittata is set around the edge but still runny in the centre.
  • Step 4
    Meanwhile, preheat grill on medium. Place the pan under the grill and cook for 3-4 minutes or until frittata is golden brown and just set.
  • Step 5
    Combine the remaining sour cream and dill in a small bowl. Cut the frittata into 6 wedges. Divide among serving plates. Top with salmon, sour cream mixture and watercress to serve.

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