This Sheet Pan Smoked Salmon Frittata is baked in a sheet pan, making it perfect for feeding a group. Enjoy it at any time of day. Personally I like it for brunch with a glass of bucks fizz.
This months Fish Foodie Friday theme is “ONE Pan Dinners. Sheet pans, Dutch ovens, skillets, or casserole dishes. Make a meal with fish that can be prepared in just one pan, and perfect for the busy cook”.
Which is a great theme if you dislike clearing up as much as I do!!!! Check out the end of my post for a link up to the other bloggers who have contributed to this months Fish Foodie Friday.
One pan cooking is right on trend!!! And with good reason, great food with less washing up….sign me up!!!!! I am a bit of a messy cook!!! I wish I wasn’t and I do try but my kitchen is a happy and chaotic place!
For this months challenge I had thought about sharing my Tray Baked Mexican Fish, but I want to save that until a little closer to May and Cinco De Mayo, so I turned to one of my favourite prepare ahead and feed a crowd dishes, perfect for breakfast/brunch/dinfast – Which is my word for having breakfast for dinner. Come on you know it should be a real word!!! And everyone does it!! Have you ever made egg and chips for dinner??? Or served up french toast??? I know I have! And how about a Monte Cristo??? I have a casserole version of that, which is perfect for dinfast!
Anyway I am way off track! This smoked salmon frittata is so easy to make, you mix everything together, pour it into a sheet pan and bake it in the oven. Simple!!! Serve with some toast for breakfast or a side salad for dinner. And even better if you want you can mix everything up the night before and just pour it into the sheet pan in the morning!!! Prepare ahead breakfast!!! Sounds like a plan!
The quantities below will serve 4 people easily and could be stretched to 6 with a side dish.
Allowed to cool slightly and cut into squares this is also a great appetizer, similar to my Potato, Basil and Chive Frittata Squares which I like to serve as a canapés.
Right I am going to leave it there as I am sat in Donnybrook at the park whilst the kids play, but to be honest they are about ready for home, so I am going pack them up, get some tunes on and drive the hour home for Friday night movie. Don’t you just love school holidays 😀
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- 12 eggs
- 1 cup half and half (250ml thickened cream)
- 1/2 tsp salt
- 1/2 teaspoon black pepper
- 1 tbsp horseradish sauce
- 1 cup smoked salmon (6oz/170g)
- 1 cup sweetcorn (frozen is fine)
- 1 tbsp chopped fresh dill
- 1/2 cup grated parmesan
- Pre-heat the oven to 180ºC/350ºF.
- Line a sheet pan with cooking paper (or grease extremely generously with butter)
- Crack the eggs into a large jug.
- Add in the half and half, the salt and pepper and the horseradish sauce.
- Whisk well to combine.
- Cut the smoked salmon in to thin strips and add it to the egg.
- Add in the sweetcorn, dill and parmesan.
- Stir well and pour onto the prepared sheet pan.
- Cook for 18-20 minutes until set and golden brown.