This is the perfect spring Frittata. It’s baked instead of cooked on top of the stove and then finished in the broiler, so it is a pretty hearty dish. It is simple to make and the salmon elevates the Frittata to a new level. You could add in shaved asparagus and top with goat cheese as well, but just the 5 ingredients alone are fantastic and will make you think of fresh, spring days!
- 10 eggs
- 6 medium sized tomatoes
- 12 ounces of smoked salmon
- 12 ounces of cooked bacon, crumbled into pieces
- 1 cup of shredded zucchini, removing the moisture by squeezing in a paper towel
Preheat oven to 350 degrees. Slice your tomatoes thickly and place them on a cookie sheet with parchment paper. Sprinkle with salt and cook them in the oven for 30 minutes, until they have shrunken up a bit. Remove from oven and put aside. Crack your eggs into a bowl and add the zucchini, bacon and salmon chunks. Season with about ¼ tsp salt. Mix ingredients well and pour into a pre-oiled 9×13 inch dish. Add the tomatoes on top and bake at 350 degrees for 40-50 minutes until middle is firm and no longer watery.