Smoked Salmon, Zucchini and Feta Fritatta for Two
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Extra virgin olive oil
  • 2 medium zucchini (225 grams), sliced
  • 20 grams (small handful) baby spinach leaves
  • 50 grams smoked salmon
  • 3 eggs, whisked
  • ⅓ cup milk of choice
  • 1 heaped teaspoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • 30 grams feta cheese, crumbled
  1. Start by heating a fry pan over medium-high heat
  2. When hot, add a drizzle of olive oil and about half of the zucchini slices
  3. Cook until browned, for approx 3 minutes, then turn over and cook the other side
  4. Transfer to a plate and repeat with the remaining slices
  5. Meanwhile cover the base and sides of a 20cm (8 inch) round cake pan with greaseproof paper
  6. Heat the oven to 190 degrees C
  7. Cover the base of the prepared pan well with all of the zucchini slices
  8. Add the baby spinach leaves to the pan for 20 seconds or until they are lightly sauteed
  9. Cover the zucchini slices with half of the smoked salmon slices, then the cooked spinach, then another layer of (the remaining) salmon slices
  10. Whisk together the eggs, milk and mustard
  11. Pour evenly over the layered salmon and veggies
  12. Sprinkle with fresh dill, then cover evenly with crumbled feta
  13. Bake for 25 minutes, or until set and lightly browned
  14. Allow to cool slightly before cutting
Recipe by Healthy Home Cafe at