Vancouver Island Salmon Frittata Recipe
Scallions, sautéed garlic kale, black truffle lemon aioli
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Ingredients
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Frittata Base
Sautéed Garlic Kale
Black Truffle Lemon Aioli
Garnish
Method
Frittata Preparation
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Sauté Kale
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped kale and salt, cooking until the kale is wilted. Remove from heat and set aside.
- 3
Prepare Egg Mixture
In a large bowl, beat the eggs, and season with salt and black pepper. Stir in the sautéed kale and flaked salmon.
- 4
Cook Frittata
Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium heat. Pour the egg mixture into the skillet and cook for 5-7 minutes until the edges begin to set.
- 5
Bake
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is fully set and slightly golden on top.
Aioli Preparation
- 6
Make Aioli
In a small bowl, mix together mayonnaise, lemon juice, black truffle oil, minced garlic, and salt. Adjust seasoning to taste.
Serving
- 7
Serve
Once the frittata is baked, let it cool for a few minutes before slicing. Serve warm with a drizzle of black truffle lemon aioli and garnish with chopped scallions.
