| | Zucchini & dill frittata with smoked salmon
Zucchini & dill frittata with smoked salmon
Zucchini & dill frittata with smoked salmon 4.3-5 9
  • Calories: 1395 kj
  • Fat: 29g
  • Carbohydrates: 10g

How to Make:

  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.
  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.
  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.
  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.
  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.
Time for preparing:
20 min.


  • 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