Herbed Salmon and Potato Frittata

Happy New Year! I hope you are all recovering from last night’s revelry. Might I recommend a spot of brunch that will fill you up without compromising your 2019 healthy living resolutions? Allow me to introduce the Herbed Salmon and Potato Frittata.

This dish is pescatarian friendly and full of flavour. It calls for more herbs than you might otherwise think to put in a frittata but the result is divine. The potato adds a bit of heft to this dish and the salmon brings a protein punch. The sour cream, well, that just makes it delicious.

In 2019, I am resolving to be kinder to myself. Yes, eating better and working out more and trying to stretch for a few minutes each day so I don’t have to get a hip replacement by the age of 40, but also more than that. I want to dispatch with overthinking, obsessing over what others think of me and allowing that to fill me with anxiety and dread.

I have always been very extrinsically motivated, relying on the praise and recognition of peers and superiors to push me. I want to cultivate more of that dogged determination and work ethic from within. It’s a long road to self-actualization but I feel like I’ve made some real strides in the past year.

As I’ve said, 2018 had its ups and downs, after heartbreak heeled me, I found solace in my female friendships. They helped me to feel seen, heard and understood whereas first dates with strangers off dating apps left me feeling frustrated and angry. Having largely opted out of the dating culture in 2018, after some failed attempts at the beginning of the year, I feel more self-assured and confident than ever. I’ve come to realize that I don’t need the attentions of the opposite sex to feel good about myself – shifting that lens from outward to inward validation.

September was a turning point for me, I started a new job that challenges and fulfills me, working with people who I genuinely enjoy spending time with, and I bought my first home. The sense of pride and independence borne out of these two accomplishments is intoxicating. When I wake up in my own space, that I’m continuing to make my own, and get to go to a job that I love, I feel fucking great.

In 2019, I plan to continue to cultivate that intrinsic motivation to achieve my goals. This blog gives me a tremendous creative outlet, sense of purpose and opportunity to share my passion for food and drink with a wider audience. In the coming year, I want to help you incorporate the Taste & Tipple experience into your home bar and kitchen by developing a product line of cocktail syrups and accessories.

I’m far from figuring out all the steps I’ll need to take this from ideation to execution but wanted to tell you now, on Day 1 of 365 so that you can hold me accountable. Rome wasn’t built in a day, so, if you know anyone who would be able to help me in realizing this dream, please email me at yvonne@tasteandtipple.ca.

I’d love to hear what your resolutions and goals are for 2019 in the comments below. Sending you all the good juju for the year ahead!

Herbed Salmon and Potato Frittata

5 from 6 votes

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Herbed Salmon and Potato Frittata

Prep Time

7 mins

Cook Time

23 mins

Total Time

30 mins

 

Course: 30 minutes or less, Breakfast, Gluten Free

Cuisine: French

Keyword: Herbed Salmon and Potato Frittata

Servings: 8

Ingredients

• ¼ cup chopped fresh basil
• 3 tbsp each chopped fresh chives and fresh dill
• 1 tbsp extra-virgin olive oil
• 1 ½ cup diced peeled cooked red or white waxy potato about 1 large
• ½ tsp each salt and pepper
• 2 cloves garlic minced
• 10 eggs
• 170 g smoked salmon
• 2 tbsp sour cream

Instructions

1. Stir together basil, chives and dill; set aside.
2. In 10-inch ovenproof or cast-iron skillet, heat oil over medium heat, brushing up side of pan. Cook potato with a pinch each of the salt and pepper, stirring, until light golden, about 5 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
3. Meanwhile, in bowl, beat eggs; stir in remaining salt and pepper and all but 1 tbsp of the basil mixture. Pour over potato mixture; reduce heat to medium-low and cook until bottom and side are set but top is still slightly runny, about 15 minutes.
4. Broil until top is golden and set, about 2 minutes. Top with smoked salmon and sour cream. Sprinkle with remaining basil mixture.

Recipe Notes

Tip: If you don’t have leftover cooked potato, there’s a quick and easy way to cook one. Pierce 1 potato, scrubbed, with fork; microwave on high, turning once, until tender, about 6 minutes. Let cool; peel and dice.

Recipe from: “Herbed Salmon and Potato Frittata.” Canadian Living. May 2014.