Zucchini & dill frittata with smoked salmon

Enjoyable Zucchini & dill frittata with smoked salmon Recipe

Don’t let watercress go to waste – it’s the perfect garnish for this impressive salmon starter.
Zucchini & dill frittata with smoked salmon
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 6 person.


  • 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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