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.

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.