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THE MOST SUCCESSFUL FRITTATA — CREAMY, FLUFFY, AND PERFECTLY RUSTIC

By Delicious Recipes!Posted on
THE MOST SUCCESSFUL FRITTATA — CREAMY, FLUFFY, AND PERFECTLY RUSTIC

THE MOST SUCCESSFUL FRITTATA — CREAMY, FLUFFY, AND PERFECTLY RUSTIC

This frittata shines with a light egg mixture enriched with Greek yogurt and milk, preventing dryness during baking. The technique creates beautifully puffed and golden edges, reminiscent of a pizza crust — a feast for both eyes and palate.

🕒 Prep Time: 15 min

🍳 Cook Time: 25-30 min
🍰 Servings: 2-3
🔥 Calories: 970 per serving (approx.)

Ingredients

  • 3 eggs
  • 50 g Greek yogurt
  • 100 ml milk
  • 450 g white potatoes (about 3 medium)
  • 60 g smoked salmon
  • 3 sprigs fresh dill, finely chopped
  • 8 asparagus spears
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Instructions

  1. Boil potatoes in their skins until a fork easily pierces them (about 35-40 minutes). Let cool slightly and peel.
  2. Rub asparagus spears with a little olive oil. Preheat a grill pan for 5 minutes and grill asparagus 2-3 minutes per side until tender and slightly charred. Remove and season with salt and pepper.
  3. Cut potatoes into bite-sized cubes. Add chopped or flaked smoked salmon and chopped dill. Season with salt and gently mix, slightly mashing the potatoes with your hands.
  4. In a separate bowl, whisk eggs with Greek yogurt. Add milk and a pinch of salt, whisking well until smooth and homogeneous.
  5. Pour 2/3 of the egg mixture over the potato mixture and gently fold together using a spoon.
  6. Heat a 22-24 cm skillet over medium-high heat and add 2 tablespoons olive oil. Pour in the remaining plain egg mixture. It should sizzle and edges puff up, indicating the pan is properly heated.
  7. Add the potato-egg mixture to the center of the pan but do not spread or level it — just gently shake the pan to settle the mixture.
  8. Arrange the grilled asparagus on top, pressing lightly into the mixture.
  9. Transfer the skillet to a preheated oven at 170°C (340°F) and bake for 15 minutes.
  10. Switch oven to grill/broil setting (about 240°C / 460°F) and cook for an additional 3-5 minutes until edges puff up further and turn golden brown. Watch closely to avoid burning.
  11. Check that the frittata releases easily from the pan edges. Carefully slide it onto a large plate. Grind fresh black pepper on top and optionally drizzle with olive oil.
  12. Serve immediately with fresh bread and pickled cucumbers.

💡 Tips

  • Boiling potatoes in skins prevents them from becoming waterlogged.
  • Grilling asparagus adds smoky flavor and vibrant color.
  • Yogurt and milk keep the egg mixture moist and light.
  • Avoid stirring eggs in the pan to preserve fluffiness.
  • Use a well-heated skillet to create crispy, puffed edges.

🍽️ Perfect For

  • Elegant brunch or light dinner
  • Seasonal spring meals featuring asparagus
  • Impressing guests with a rustic yet refined dish

📝 Final Thoughts

This frittata is a beautiful balance of creamy eggs, smoky salmon, tender potatoes, and fresh asparagus. Its impressive puffed edges and golden crust make it as delightful to look at as it is to eat.