Salmon and potato frittata
(at time of publication)
- 2 tablespoons oil
- 1 leek, white part only, thinly sliced
- 2 medium potatoes, cut in 1cm cubes
- 8 eggs
- ¼ cup skim milk
- 2 tablespoons fresh dill
- 100g feta cheese, cubed
- 2 x 185g cans salmon in spring water, drained
- 1 red capsicum, diced
- 3 cups spinach
- sea salt and pepper, to taste
- 4 cups salad greens, to serve
1 In a large non-stick ovenproof pan add oil and gently fry leek and potatoes for about 5-8 minutes until soft.
2 In a large bowl whisk together eggs and milk. Add dill, feta, salmon, capsicum, spinach and season to taste. Pour the egg mixture evenly over potatoes in pan.
3 Cook over a medium heat for 5 minutes or until the mixture has nearly set.
4 Place pan under grill until frittata is golden and fully set.
5 Allow to cool for 5 minutes and garnish with chopped fresh parsley if preferred. Cut in wedges to serve with salad.
Serve with sourdough bread.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 7g
Dietary fibre 2g
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