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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
Calories 318 cal
Kilojoules 1330 kJ
Total fat 21 g
Saturated fat 7 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
This Frittata is delicious and easy to make with ingredients that are standard pantry and fridge items in our house. Instead of fresh dill, dried is fine and I substitute capsicum and spinach with any left over vegetables in the fridge. Feta is nice and tasty but if you don’t have any on hand another cheese or none at all still leaves you with a tasty dish. It’s great for breakfast, lunch or dinner.