Frittatas On A Friday.

Like most people, Friday is the one day I look forward to each week. Especially so when a public holiday falls on a Friday.

It was pretty much a no-brainer what I was gonna do with the extra day off work (read- sleep in and pretty much laze the day away).

I didn’t do so well with sleeping in but lucky for me, lazing around is something I do really well. And this smoked salmon frittata salad, inspired by an old issue of delicious, was the perfect way to kick start it all.

Incredibly easy to whip up and tasty, this salad had me feeling comforted and satiated- something food hasn’t been able to do for me in a while.

And the best part of this salad? I didn’t even have to run out to the supermarket to get the ingredients- I just made it out of anything and well, practically everything, I have in the fridge- making it a truly lazy day on my part.

It’s too bad I can’t say the same for the rest of the weekend- judging by how empty my fridge is especially after this salad, I have a lot of stocking up to do at the supermarket.

Smoked Salmon Frittata Salad

Ingredients
A large handful of your favourite salad mix
Olive oil
Balsamic vinegar
6 eggs
3 slices of smoked salmon, torn into pieces
A generous pinch of paprika
Freshly ground black pepper
Sea salt

1. Preheat the oven to 175C. Lightly grease an 8″ square pan with oil and set aside.
2. In a bowl, whisk the eggs and paprika together. Season with sea salt and black pepper and combine well with the torn smoked salmon slices. Pour into prepared pan and bake for about 20 minutes until set.
3. In a small bowl, whisk together some oilve oil and balsamic vinegar until you like what you taste. Toss together with the salad leaves and serve with slices of the frittata.