Thyme and Snap Pea Salmon Frittatas

Here is the recipe for the thyme and snap pea salmon frittatas, a light and tasty dish that can be served as an appetizer or main course. First, here are the ingredients you will need:

Ingredients

• 200 g of smoked salmon
• 100 g of snap peas (or snow peas)
• 4 eggs
• 2 tablespoons of milk
• A bunch of fresh thyme
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Start by cleaning the snap peas, removing the ends and the string on the side. Once cleaned, cut them into pieces about 2-3 cm long.
2. Blanch the snap peas in slightly salted water for about 3-5 minutes, until they become tender but still crunchy. Then drain them and put them under cold water to stop the cooking process and maintain a bright color.
3. In a bowl, beat the eggs with the milk, a pinch of salt, and a generous grind of pepper. Add the finely chopped fresh thyme.
4. Cut the smoked salmon into strips or cubes, depending on your preference, and add it to the egg mixture.
5. Also add the blanched snap peas to the mixture.
6. Heat a drizzle of oil in a non-stick frying pan and pour in a ladle of the mixture, trying to distribute the salmon and snap peas evenly.
7. Cook the frittata over medium-low heat until it has set on the bottom, then with the help of a lid or a plate flip it and cook the other side.
8. Repeat the cooking process for all the frittatas until the mixture is finished.
9. Serve the frittatas hot or at room temperature, decorated with a few sprigs of fresh thyme.

Trivia

Smoked salmon and thyme meet beautifully from a taste perspective, with the aromatic notes of the thyme enhancing the rich and intense flavor of the fish. The snap peas add a pleasant crunchiness and bring a bit of freshness to the dish. This dish pairs very well with a glass of chilled white wine, perhaps a Pinot Grigio or a Sauvignon, which balances the fat of the salmon with its acidity.