Egg bakes are one of the easiest, most nutritious ways to make four portions of main meals. The additions of smoked salmon with the salty, citrus bite of the preserved lemon makes these eggs taste next level – to the point where I have brought this along for night shift and quite happily consumed it on four consecutive occasions.
I’m a huge advocate for lazy, one bowl situations for meal preparation, and this dish here is no exception. I’m obviously not coming up with anything new – a frittata is a frittata, after all, but I can’t overemphasise how great a combination the fish and preserved citrus are together. I’ve had the two things lying about in the fridge for a while (another bonus) – both bought on special and keep forever – and so ultimately very little effort was taken here. Previously when I’ve been throwing together egg bakes I’ve used cheese to cut through the obvious “egginess” of the eggs, but with the lemons finely chopped throughout, there’s really no need. I’m not just catering to dietary restrictions here (dairy free, paleo, primal, low carb, pescatarian) – this is simply delicious in general.
Note: I have used the vegetables on hand in the fridge here, but this frittata is also wonderful with chopped baby spinach and diced red onion.
I have yet to try making preserved lemons, yet it niggles in the back of my head as something I would like to do – along with making sauerkraut and pickling red onion. Clearly I need to put some glass jars on my shopping list and get fermenting, but until then, I’ll make the most of my jar with more of these egg bakes for meals.
- 10 free range eggs
- 1/2 cup almond milk (or full cream if feeling indulgent)
- 1 tbsp mustard
- 1 tbsp lemon juice
- 1 zucchini, grated and then squeezed of liquid in a clean teatowel
- 1 bell pepper/capsicum of whatever colour, chopped into small pieces
- 2 whole preserved lemons, finely diced
- 150g cold smoked salmon in slices
- 1 handful flat leaf parsley, chopped
- Plenty of salt and pepper to season
- Preheat the oven to 170C/375F bake setting. Grease and line a square baking dish (I used a 9 inch one).
- In a large bowl, beat the eggs with the almond milk, mustard and lemon juice. Stir through the zucchini, capsicum, preserved lemon, salmon and parsley until evenly combined through. Season with salt and pepper.
- Pour the frittata mixture into the prepared dish. Bake for 30-35 minutes, until cooked through the middle on testing with a skewer. Remove from oven to cool to lukewarm temperature before quartering.
- Serve immediately alongside a fresh garden salad or store in the fridge in air-tight containers for up to four days. This is delicious warmed or cold!