Salmon and potato frittata
- 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
Log In or Sign Up to save this recipe to your shopping list.
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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
One comment on Salmon and potato frittata
Leave a Reply Click here to cancel reply.
You must be logged in to post a comment.
Sign up to receive the latest dietitian-approved recipes and expert advice!
RELATED ADVICE LATEST ADVICE
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.