Herby fennel, leek and smoked salmon frittata

Smoked salmon adds another layer of flavour to this moreish frittata - and any leftovers are great the next day for lunch.

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 fennel bulb, thinly sliced
2 leeks, thinly sliced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
¼ cup chopped flat-leaf parsley
8 eggs whisked with ½ cup skim milk
100g smoked salmon slices
1 tablespoon baby capers
pickled red onions, sliced, to garnish (optional)
4 cups mixed salad leaves, to serve
2 tablespoons vinaigrette 4 slices wholegrain or
seeded sourdough bread and a little reduced-fat spread, to serve

Instructions

Stay Awake

1 Preheat oven to 180°C. In a medium cast-iron or ovenproof frying pan, heat oil over medium. Cook fennel and leeks, stirring, for 5-7 minutes, or until softened. Add dill, chives and half of the parsley.

2 Season whisked eggs and milk well with black pepper, to taste. Add to leek mixture and cook for 2-3 minutes, or until frittata is beginning to set around the edges. Transfer to oven and bake for 15 minutes, or until golden and just set.

3 To serve, top frittata with salmon and scatter with capers, remaining parsley and pickled onion, if using.

4 Slice and divide among plates with dressed salad leaves and bread.

Variations

Make it gluten free: Serve with gluten-free bread.

Nutrition Info (per serve)

Calories 328 cal

Kilojoules 1370 kJ

Protein 28 g

Total fat 30 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 6 g

Dietary fibre 5 g

Sodium 280 mg

Calcium 270 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.