Breakfast, Dinner

Smoked Salmon Eggs Benedict Frittata

Step 1 of 5

Insert Cook & Crisp basket into cooking pot. Toss cauliflower florets with olive oil then transfer to Cook & Crisp basket. Close lid, move slider to AIR FRY/HOB position. Select AIR FRY, set temperature to 200°C and time to 12 minutes. Select START/STOP to begin cooking. When unit prompts to shake, open lid, shake basket and close lid to resume cooking.

For the frittata:

350g cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
120g smoked salmon, cut into 3cm pieces
8 large eggs
165g grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
50g grated mozzarella

For the toppings:

200g mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

For the frittata:

12oz cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
4oz smoked salmon, cut into 3cm pieces
8 large eggs
5oz grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
1oz grated mozzarella

For the toppings:

7oz mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

Step 2 of 5

When cooking is complete remove Cook & Crisp basket and set to one side. Add butter to cooking pot and brush the base and sides. Add cauliflower to cooking pot in an even layer. Sprinkle over the smoked salmon pieces.

For the frittata:

350g cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
120g smoked salmon, cut into 3cm pieces
8 large eggs
165g grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
50g grated mozzarella

For the toppings:

200g mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

For the frittata:

12oz cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
4oz smoked salmon, cut into 3cm pieces
8 large eggs
5oz grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
1oz grated mozzarella

For the toppings:

7oz mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

Step 3 of 5

In a large mixing bowl, whisk eggs together until combined. Add 135g of grated cheddar, sea salt, and freshly ground black pepper, whisk together. Pour into cooking pot then sprinkle over remaining grated cheddar and grated mozzarella.

For the frittata:

350g cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
120g smoked salmon, cut into 3cm pieces
8 large eggs
165g grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
50g grated mozzarella

For the toppings:

200g mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

For the frittata:

12oz cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
4oz smoked salmon, cut into 3cm pieces
8 large eggs
5oz grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
1oz grated mozzarella

For the toppings:

7oz mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

Step 4 of 5

Close lid and select BAKE. Set temperature to 200°C and time to 18 minutes. Select START/STOP. Check after 12 minutes to see if set in the middle and browned on top.

For the frittata:

350g cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
120g smoked salmon, cut into 3cm pieces
8 large eggs
165g grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
50g grated mozzarella

For the toppings:

200g mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

For the frittata:

12oz cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
4oz smoked salmon, cut into 3cm pieces
8 large eggs
5oz grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
1oz grated mozzarella

For the toppings:

7oz mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

Step 5 of 5

When cooking is complete, open lid and leave to cool for 10 minutes before serving in wedges with suggested toppings.

For the frittata:

350g cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
120g smoked salmon, cut into 3cm pieces
8 large eggs
165g grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
50g grated mozzarella

For the toppings:

200g mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

For the frittata:

12oz cauliflower, cut into 2½ cm florets
1 tbsp olive oil
1 tsp butter
4oz smoked salmon, cut into 3cm pieces
8 large eggs
5oz grated cheddar, divided
½ tsp sea salt
¼ tsp freshly ground black pepper
1oz grated mozzarella

For the toppings:

7oz mixed baby or cherry tomatoes, halved
4 tbsp hollandaise sauce
2 tbsp fresh dill, roughly chopped
1 tbsp capers

Compatible with

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L

Allergies

Tip: Allergy Advice

Cooking mode

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For the frittata:

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Utensils

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