Frittata with fennel, avocado and smoked salmon

A creative cook needs only two methods of cooking leftovers, two master recipes that disguise those bits and pieces and presto-change-o them into something completely new and exciting. These days we might call them kitchen hacks, but these kitchen "tricks" been around forever: toss leftovers into a soup pot, or wrap them in eggs.

Fold any leftovers into any basic soup or egg recipe, and you've got a reliably wonderful "new" dish to put on the table. And that is the genesis of this frittata. I started with a single slice of smoked salmon, and half an avocado. A large fennel bulb intended for something else gave up part of its outer stalk and a leafy frond, and added a bit of crunchy, anise undertone. My pantry always has eggs and Parmigiano-Reggiano cheese, along with some fresh flat-leaf parsley, and onions. And there you have it, the makings of a frittata (scrambled eggs broiled on top), or an omelet, or a quiche. Including the chopping time, this frittata comes together in less than 30 minutes, making it a perfect weeknight supper or lazy weekend brunch for two.

Frittata with fennel, avocado and smoked salmon {gluten-free}

From the pantry, you'll need: onion, olive oil, eggs, parsley, Parmigiano-Reggiano cheese, fresh black pepper.

Serves 2; can be doubled.

Ingredients

2 Tbsp chopped onion
1/4 cup chopped fennel bulb (white part only; save a few fronds for garnish)
2 tsp olive oil
4 large eggs
1 Tbsp half-and-half or milk, or water
1/2 avocado, chopped
2 slices smoked salmon, chopped (approximately 3 Tbsp)
2 Tbsp roughly chopped fresh parsley
2 Tbsp grated Parmigiano-Reggiano cheese
Black pepper, to taste

Directions

Preheat the broiler.

In a small bowl, combine the onion and fennel.

On the stovetop, heat an 8-inch oven-proof nonstick frying pan over low heat, and swirl the oil to coat the bottom and sides. Add the onion and fennel, and sauté gently until the onion is translucent.

Meanwhile, beat the eggs with the half-and-half in a medium bowl. Add to that the avocado, salmon, and parsley. When the onion is cooked, pour the egg mixture into the frying pan.

Cover the pan and cook over low heat for 8 minutes, occasionally using your spatula to pull the sides of the egg away from the pan and let the uncooked egg from the top run underneath. When the frittata is almost set (still wet and jiggly in the center), remove the cover. Sprinkle on the parmesan cheese.

Place the pan under the broiler for 1-2 minutes, until the eggs have puffed slightly, and the cheese is just starting to bubble and brown at the edges. (Watch it carefully; every broiler is different, so your eggs might brown faster.)

Remove the pan from the oven, and let cool for 2-3 minutes before serving. Serve warm, at room temperature, or chilled.

[Printer-friendly recipe.]

More easy eggs:
Frittata with broccoli and garden herbs, from The Perfect Pantry
Zucchini, goat cheese and basil frittata, from The Perfect Pantry
Slow cooker frittata with artichoke hearts, roasted red pepper, and feta, from Kalyn's Kitchen
Bacon and kimchi fried rice frittata, from The Kitchn

Frittata with fennel, avocado and smoked salmon {gluten-free}

From the pantry, you'll need: onion, olive oil, eggs, parsley, Parmigiano-Reggiano cheese, fresh black pepper.

Serves 2; can be doubled.

Ingredients

2 Tbsp chopped onion
1/4 cup chopped fennel bulb (white part only; save a few fronds for garnish)
2 tsp olive oil
4 large eggs
1 Tbsp half-and-half or milk, or water
1/2 avocado, chopped
2 slices smoked salmon, chopped (approximately 3 Tbsp)
2 Tbsp roughly chopped fresh parsley
2 Tbsp grated Parmigiano-Reggiano cheese
Black pepper, to taste

Directions

Preheat the broiler.

In a small bowl, combine the onion and fennel.

On the stovetop, heat an 8-inch oven-proof nonstick frying pan over low heat, and swirl the oil to coat the bottom and sides. Add the onion and fennel, and sauté gently until the onion is translucent.

Meanwhile, beat the eggs with the half-and-half in a medium bowl. Add to that the avocado, salmon, and parsley. When the onion is cooked, pour the egg mixture into the frying pan.

Cover the pan and cook over low heat for 8 minutes, occasionally using your spatula to pull the sides of the egg away from the pan and let the uncooked egg from the top run underneath. When the frittata is almost set (still wet and jiggly in the center), remove the cover. Sprinkle on the parmesan cheese.

Place the pan under the broiler for 1-2 minutes, until the eggs have puffed slightly, and the cheese is just starting to bubble and brown at the edges. (Watch it carefully; every broiler is different, so your eggs might brown faster.)

Remove the pan from the oven, and let cool for 2-3 minutes before serving. Serve warm, at room temperature, or chilled.

[Printer-friendly recipe.]

More easy eggs:
Frittata with broccoli and garden herbs, from The Perfect Pantry
Zucchini, goat cheese and basil frittata, from The Perfect Pantry
Slow cooker frittata with artichoke hearts, roasted red pepper, and feta, from Kalyn's Kitchen
Bacon and kimchi fried rice frittata, from The Kitchn

Comments

Oh yes, I agree that frittatas are the perfect way to use leftovers and this sounds like a great combination. And thanks for linking to one of my frittata recipes!

Kalyn, I love how frittatas can accommodate almost any combination of ingredients. The salmon and fennel together in this one really surprised me.

You are so resourceful -- stone soup from your pantry and fridge!

Love frittatas! I have smoked salmon and other ingredients on hand so just need to get the fennel. :) I've made a few frittatas and the low heat is key. Patience is a virtue here!

Susan, that's one of the things I love about frittatas! You can start with nothing, and end up with something wonderful.

Janice, you are so right about patience (and so often I have so little of it....).