I’ve been experimenting with meals that can be frozen and reheated in preparation for baby’s forthcoming arrival. This being my first, I have absolutely no idea what I may or may not be capable of after he’s born, how many hours of sleep I can hope to be getting, or how much of my waking time he is actually going to consume. So… meals that freeze.
I don’t want to be eating only pasta dishes once the baby arrives, which freeze quite well but do get a little boring. I love lasagna and other baked pastas as much as the next girl… possibly more… but I also appreciate variety. So when I came across a recipe for a lox and arugula fritatta as a freezer meal, I decided to give it a go.
The original recipe called for smoked Lox, and I did buy nice, smoked salmon. I feel a little bit like this is a waste of money, though. If you make salmon for dinner one night, you could easily use leftover salmon in this fritatta, or even buy a can of salmon. Once it is cooked the Lox just tastes like normal cooked salmon. I didn’t need to spend extra money on special smoked salmon just to cook it.
A much smaller modification I would suggest is to roughly chop the arugula before wilting it. One of the great things about fritatta is that it is a fork-only meal – no knives necessary. The whole pieces of arugula really make a knife helpful. Especially as I am considering ways to be able to eat one handed, I fully believe that a quick chop of the arugula would make this a meal that is easier to consume.
Salmon and Arugula Fritatta
1-2 cups cooked salmon (or lox) chopped into bite-size pieces
1 bag arugula, chopped (baby spinach would work, too)
1/2 cup cream
1 clove garlic, minced
zest from 1 lemon
salt and pepper
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, lightly beat eggs and cream together. Add chopped salmon, lemon zest, salt and pepper and whisk to incorporate.
3. Heat a large nonstick, oven safe skillet over medium heat. Add 1 T olive oil and garlic. Saute garlic until fragrant and softening, about 1 minute. Add chopped arugula and wilt, about 2 minutes.
4. Spread arugula out evenly in pan and pour egg mixture in. Gently spread out salmon. Cook until bottom is golden brown, roughly 5 minutes.
5. Using a rubber spatula, loosen the edges of the fritatta from the pan. Turn off burner and place the pan into the oven to finish cooking the fritatta, 7-10 minutes.
6. Test to ensure egg is fully cooked. When fritatta is finished cooking allow it to cool for 5 minutes, then serve and enjoy!