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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Smoked salmon adds another layer of flavour to this moreish frittata - and any leftovers are great the next day for lunch.
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.
Make it gluten free: Serve with gluten-free bread.
Calories 328 cal
Kilojoules 1370 kJ
Total fat 30 g
Saturated fat 6 g
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