This variation on the Italian classic combines our cold smoked salmon with nutty Gruyère and woody shiitake mushrooms. It’s great served hot straight out of the oven. Cooled down, it will also keep in the fridge for a couple of days, making a great snack or accompaniment to a salad for lunch. Feel free to experiment with different ingredients, such as adding potatoes, broccoli, or creamy cheeses.
6 large free-range hens’ eggs
100g shiitake mushrooms
1 small onion, finely diced
½ red pepper, finely diced
75g grated Gruyère cheese
1 tablespoon of crème fraîche
handful of chopped chives to garnish
salt & ground pepper to taste
In a small non-stick pan, melt a knob of butter and sautée the chopped onion, sliced shiitake mushrooms and red pepper. Cook for a few minutes to allow the vegetables to soften and place aside to cool slightly.
On a chopping board, slice the smoked salmon into thin strips.
Individually crack the eggs into a small bowl first to ensure no shell is in the mix. Add to a larger mixing bowl and whisk with a fork. Add in the cooled vegetables mix, crème fraîche, and grated cheese. Stir in the slices of smoked salmon. Season with a good pinch of salt and pepper.
Put the grill on maximum heat so it’s ready to finish the frittata.
In an oven-proof skillet or frying pan, melt together a drizzle of olive oil and couple of knobs of butter. Add the egg mix and stir away from the side gently for a couple of minutes on a low heat. Once it looks set, finish the frittata under the hot grill and cook for another minute or two until the top browns and the mix puffs up.
To serve, sprinkle with a few chopped chives and serve with fresh bread.