Green Pea, Feta, and Mint Frittata with Cold Smoked Salmon
March 7th, 2023Upgrade Your Frittata
For a breakfast-inspired meal any time of the day, enjoy this vibrant green pea frittata recipe, made with a handful of feta, chopped smoked salmon, and fresh mint.
An easy pea puree turns this smoked salmon frittata a stunning shade of green, making this recipe feel like a sunny springtime morning. But since it’s made with frozen peas, you can enjoy this frittata any time of the year.
It’s the perfect recipe to enjoy with the last few slices of smoked salmon that you have left in the pack. Use any variety of cold smoked fish from Alaska that you have in your kitchen: Cold Smoked Sablefish, Cold Smoked Pacific Halibut, or Cold Smoked Sockeye Salmon.
For other breakfast ideas to enjoy with cold smoked salmon, check out WAC's favorite Seafood Brunch Recipes.
Green Pea, Feta, and Mint Frittata with Cold Smoked Fish
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
1-2 servings
Ingredients
- 2 ounces cold smoked fish, any variety (sockeye, Pacific halibut, sablefish), chopped
- 3 ½ ounces (about ¾ cup) frozen peas
- 1 garlic clove, sliced
- 1 small shallot, sliced
- 2 tablespoons unsalted butter, divided
- 4 tablespoons vegetable stock, divided
- 3 large eggs
- Salt
- 2 tablespoons mint, chopped, plus more for serving
- 2 radishes, sliced, for serving
- 1 ounce crumbled feta
- Lemon wedges, for serving
Instructions
1. Preheat oven to 350 F. Meanwhile, make the pea puree. Melt 1 tablespoon of butter in a small saucepan over medium heat. Add shallot and garlic and saute until translucent, about 2 minutes. Add frozen peas and half of stock and simmer for an additional 3 minutes.
2. Take pan off heat to cool slightly. Transfer everything to a blender and add mint. Blend, slowly adding remaining stock to loosen into a smooth puree. Transfer to a metal bowl and nest in another bowl of ice to chill.
3. In a small bowl, whisk eggs and add a pinch of salt. Stir in pea puree, smoked fish, and feta.
4. Melt remaining tablespoon of butter in a 6- or 8-inch nonstick pan over medium-high heat. Add egg mixture to pan, and with a rubber spatula stir for 15 to 20 seconds. Move pan to oven.
5. Check frittata after 8 min. It should be slightly puffed like a souffle and firm around the edges. If loose and jiggly in the middle, cook for another minute and check again. Continue adding a minute at a time as needed. Middle should be slightly underdone as residual heat will finish cooking the frittata.
6. As the frittata is cooking, add radish to a bowl of ice water to crisp them up. When frittata is done, drain radish slices and serve on top of the frittata. Garnish with mint leaves and lemon wedges for serving. If desired, finish with a pinch of fancy salt. Enjoy while warm.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
