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Herby fennel, leek and smoked salmon frittata
Frittatas, quiches
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Herby fennel, leek and smoked salmon frittata

Serves: 4
Time to make: 40 mins
Hands-on time: 15 mins
Total cost: $28.60 / $7.15 per serve

(at time of publication)

Ingredients

  • 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 trim 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

    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)

    • Kilojoules 1370kJ

    • Calories 328cal

    • Protein 28g

    • Total fat 30g

    • –Saturated fat 6g

    • Carbohydrates 35g

    • –Sugars 6g

    • Dietary fibre 5g

    • Sodium 280mg

    • Calcium 270mg

    • Iron 3.5mg

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Liz Macri - Recipe Writer & Editor
    Photographer: Mark O'Meara
    First published: Jul 2018

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