February 23, 2017
We’re looking at ways to make breakfast not just more important, but more interesting, and something you’ll look forward to each morning. ‘Breakfast with a Boost’ will give you both healthy options and a breakfast you can sit down and linger over on a weekend.
This week it’s time to indulge with a decadent weekend breakfast. It’s a simple and tasty tart or frittata that has plenty of protein and lots of flavour thanks to dill, smoked salmon and capers, not to mention the creamy goodness of cheese.
Frittatas are crustless tarts with origins in Italy. These delicate egg dishes are easy to make but difficult to make well so bear these tips in mind:
1. Don’t overcook. Overcooked eggs are spongy, rubbery and tasteless. Often it’s better to slightly undercook your dish to avoid ruin. (Keep in mind some pans retain heat and will continue to cook your frittata after it’s removed from the oven.)
2. Fully cook your add-ins. Adding ingredients that release water to eggs make the frittata runny. Always cook any meat too, particularly since things like bacon won’t fully cook in their eggy cocoon.
3. Don’t skimp on dairy. Ingredients like milk, cream, creme fraîche, cream cheese or other cheeses in a frittata give it a creamy texture and a richer taste. If you’re not into adding the dairy, consider a scramble instead.
The recipe below is perfect for a weekend because while it takes a bit more work than a dish you’d likely have time for on a weekday morning, it’s still quick enough to give you time to relax. The filling is made in a food processor or a blender (both work great) so there’s also very little cleanup.
Try This Versatile Dish
The recipe is from food expert Anna Olson and was published originally in Food and Drink magazine. Another great thing about this creation is that can be served warm or cold, and it also makes a nice light appetizer bite.
The smoked salmon, goat cheese and dill squares may sound like a rather traditional pairing, the addition of capers and grated lemon zest really adds a nice zing.
Smoked Salmon, Chèvre and Dill Frittata
1 tbsp vegetable oil
1 cup diced onion, cut into ¼-inch (5-mm) pieces
½ cup diced celery, cut into ¼-inch (5-mm) pieces
4 oz cream cheese, room temperature
4 oz fresh chèvre (goat cheese)
5 large eggs
½ cup dry bread crumbs
½ tsp ground black pepper
¼ tsp fine salt
3 tbsp finely chopped fresh dill
2 tbsp chopped capers
1 tbsp finely grated lemon zest
5 oz smoked salmon, cut into ½-inch (1-cm) strips
1. Preheat oven to 350ºF (180ºC). Lightly grease an 8-inch (20-cm) square baking pan and line bottom and sides with parchment, so that parchment hangs over the sides of the pan.
2. In a sauté pan over medium heat, add oil, then onions and celery and sauté until onions are translucent, about 5 minutes. Remove pan from heat and cool.
3. In a food processor, pulse cream cheese and chèvre until smooth. With the processor running, add eggs one at a time, scraping the processor often. Pulse in bread crumbs, pepper, salt, dill, capers and lemon zest. Scrape mixture into a bowl and stir in smoked salmon by hand. Spread mixture into the prepared pan and bake for about 30 minutes, until set and top is light golden in colour. Cool squares in pan, then chill completely before slicing.
4. Squares can be served chilled or at room temperature, or warmed in a 225ºF (110º C) oven for 12 minutes.
Makes one 8-inch (20-cm) pan, or 25 squares
If you’re keen to kick this recipe up, I’ve spread thawed puff pastry dough in the bottom of the baking dish and then added the filling for a nice buttery, puffy crust.
Leftovers, if you have any, are a great lunch to-go on Monday.
Try something new this weekend, like this savoury frittata. And keep your eyes on the blog for more breakfast ideas in the weeks to come.
We’re going to linger a little longer in the kitchen this long weekend.
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