WTSIM… Breakfast: Frittata Speziale
Johanna asks the participants to serve their favorite special breakfast:
I think it’s time the foodblogging world showed us what makes THEIR breakfast special… don’t even bother sending me entries with marmite on toast, I want the most luxurious, indulging, refreshing, creative recipe you have up your sleeve and it’s totally up to you what you make as long as it fits the breakfast theme.
I have to admit, I am not much of a breakfast eater – on most days I’ll happily nurse a mug of coffee or green tea and forget about food.
My favorite breakfast ist without doubt a bowl of Thai fried rice, with a generous splash of prik nam pla, a breakfast I learned to love during my visits to Thailand (now, who would have thought). And if you are looking for the perfect recipe for Thai fried rice, look no further than here – this recipe is my favorite way of preparing fried rice, and can easily be adapted.
But since I try to play things low-carb and grain-free this year, you’ll have to settle for the second best option – my
What makes this egg dish so special and rich is the addition of sauteed leeks, feta cheese and smoked salmon on top.
You’ll need a skillet with an ovenproof handle (or wrap with aluminum foil). For larger amounts I use a metal rectangular casserole pan which I can put on the stovetop, too.
- 2 leeks, washed, thinly sliced
- salt & pepper
- frozen chopped herbs, blend or parsley and chives
- 6 medium eggs
- about 50 ml heavy cream
- 50 g feta cheese, or more to taste
- 150 g smoked salmon, sliced
For this amount which makes about 4 servings I prefer the rectangular dish.
Heat skillet on the stovetop, add butter, and when the butter is melted, sautée the leeks until soft and starting to caramelize. Meanwile, crack the eggs into a bowl, season with salt and pepper, and stir in cream and herbs.
Preheat your oven to max and if available preheat the broiler.
When the leeks are softened and starting to brown, sprinkle the crumbled or minced feta on top, then pour over the egg mixture. Cook until the edges begin to set, then add the salmon slices in a thin layer on top of the dish and transfer everything to your hot oven.
Broil / bake until the frittata turns fluffy and the edges start to brown – about 3 minutes.
Remove from the oven, be careful and aware of the hot handle while slicing the frittata. Cut into wedges or squares, serve and enjoy.
I just finished a double serving or rather half a recipe of this for „brunch“, with double the cheese because I got to eat it by myself – my husband hates cheese but thinks the amount in the recipe is ok. The impromptu version looked like this: