Zucchini & dill frittata with smoked salmon

Zucchini & dill frittata with smoked salmon
  • 0:10 Prep
  • 0:20 Cook
  • 6 Servings
  • Capable cooks

Don’t let watercress go to waste – it’s the perfect garnish for this impressive salmon starter.

Featured in
Egg recipes, Winter recipes


  • 2 tablespoons olive oil
  • 2 medium zucchini, trimmed, thinly sliced
  • 7 eggs
  • 235g (1 cup) sour cream
  • 2 tablespoons finely chopped fresh dill
  • 1 x 220g pkt smoked salmon
  • 1/2 bunch watercress, sprigs picked, washed, dried


  • Step 1
    Heat half the oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add the zucchini and cook, stirring occasionally, for 5 minutes or until golden. Transfer to a plate lined with paper towel. Wipe the pan clean.
  • Step 2
    Whisk the eggs and 65g (1/4 cup) of the sour cream in a medium bowl. Season with salt and pepper. Stir in the zucchini mixture and half the dill.
  • Step 3
    Heat the remaining oil in the pan over medium heat. Pour the egg mixture into the pan. Reduce heat to low and cook for 6-7 minutes or until the frittata is set around the edge but still runny in the centre.
  • Step 4
    Meanwhile, preheat grill on medium. Place the pan under the grill and cook for 3-4 minutes or until frittata is golden brown and just set.
  • Step 5
    Combine the remaining sour cream and dill in a small bowl. Cut the frittata into 6 wedges. Divide among serving plates. Top with salmon, sour cream mixture and watercress to serve.


  • 1395 kj


  • 29g

    Fat Total

  • 13g

    Saturated Fat

  • 1.5g


  • 17g


  • 2g

    Carbs (total)

All nutrition values are per serve


Serves 6 as a starter.

Make it ahead: Prepare to the end of step 4 up to 2 hours ahead. Continue from step 5 just before serving.

Cook’s tip: Unless your frying pan has a heatproof handle, be careful not to expose the handle to the heat of the grill.

  • Author: Alison Adams
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au


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