Confession time: I used to be terrible about food waste. Scraps of veggies, leftover salmon… straight into the trash they went. It honestly made me feel guilty, especially knowing how many people struggle with food insecurity. One day, after staring down a lonely piece of salmon in the fridge, inspiration struck. Why not turn it into a frittata? And thus, this Zero-Waste Salmon & Dill Frittata was born! Not only does it taste amazing, but it also helps me reduce food waste and feel good about what I’m eating. Plus, its seriously delicious! I mean, who dosent like a frittata.
This recipe is incredibly versatile. Feel free to swap out the dill for other herbs like chives or parsley. You can also add other leftover cooked vegetables to the mix – roasted asparagus, sautéed mushrooms, or even some leftover roasted potatoes would be fantastic! The key is to use what you have on hand and get creative. And dont be afraid to experiment. Cooking should be fun and, hopefully, not to difficult. Imagine the possibilities! It's a great way to use up those bits and bobs in your fridge that might otherwise go to waste.
Required Equipments
- Oven
- Large skillet (oven-safe)
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Zero Waste Salmon and Dill Frittata: Frequently Asked Questions
Zero Waste Salmon and Dill Frittata
Transform leftover salmon into a delectable and resourceful meal with this Zero-Waste Salmon & Dill Frittata, a flavorful and environmentally conscious dish.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Make sure the oven rack is positioned in the middle. (Pro-tip: An oven thermometer ensures accurate temperature!)
- If using leftover cooked salmon: Flake the salmon into bite-sized pieces and set aside. If using fresh salmon: Gently poach, bake, or pan-sear the salmon until cooked through. Let it cool slightly, then flake it.
- Chop the onion and saute it in a skillet: Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. (Don't let it brown!)
- Add dill, capers, and lemon zest to the skillet, cooking until fragrant, another minute or so.
- In a large mixing bowl, whisk together the eggs, milk (or cream), salt, and pepper until well combined. Make sure theres no eggy clumps at the bottom!
- Add the flaked salmon to the skillet, distributing it evenly over the onion mixture.
- Pour the egg mixture over the salmon and onion in the skillet. Gently shake the skillet to ensure the egg mixture is evenly distributed.
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown on top. A knife inserted into the center should come out clean.
- Remove the frittata from the oven and let it cool slightly in the skillet for a few minutes. This helps it set further and makes it easier to slice.
- Garnish with fresh dill sprigs and a squeeze of lemon juice before slicing and serving. (I like to add a sprinkle of red pepper flakes for a little kick!)
📝 Notes
- For a richer flavor, use heavy cream instead of milk.
- Add a sprinkle of red pepper flakes for a little heat.
- This frittata is delicious served warm or cold.
🍎 Nutrition
Calories: 320 kcal
Protein: 25g
Fat: 22g
Carbohydrates: 5g
Fiber: 1g
Calcium: 150mg
