Broccoli, Brown Rice and Smoked Salmon Frittata Bake
Just the recipe for a classy brunch! This frittata ticks all the boxes: firstly, it is irresistibly delicious, with flavour highlights added by the red pepper, lemon zest and garlic. Then we have that combination of still crispy broccoli florets, hot smoked salmon and creamy eggs!
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300 g broccoli florets
2 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, chopped
2 tsp lemon zest
8 eggs
1⁄2 cup yoghurt
Salt and black pepper to taste
1 1⁄2 cups cooked Spekko Saman Brown Rice
200 g hot-smoked salmon, flaked
2 tsp chopped fresh dill
Extra yoghurt to serve
1. Preheat the oven to 180 ◦C. Line with baking paper and grease a 20 X 30 cm oven-proof casserole dish.
2. Blanch the broccoli in boiling water for 2 minutes. Drain, set aside.
3. Heat the oil in a large pan and cook the onion until soft. Add red pepper, the garlic, lemon rind and broccoli.
4. Whisk the eggs, yoghurt and season.
5. Mix the onion mixture with the rice, smoked salmon and dill.
6. Add to the casserole dish and bake for 25 - 30 minutes until golden.