Salmon frittata with herbs
11 Ingredients
4 Method Steps
- Preheat oven to 200°C. Heat 2 tbs oil in a 20cm (base measurement) non-stick ovenproof frying pan over medium-high heat. Add peas and fennel. Cook, stirring, for 2 mins. Add the salmon and cook, stirring, for 1 min or until heated through. Reduce heat to medium.
- Whisk the eggs and cream in a large bowl. Season. Pour over the salmon mixture. Cook, without stirring, for 3 mins or until edges are beginning to set. Bake for 12 mins or until the top is just set. Set aside for 5 mins to cool slightly.
- Meanwhile, combine the onion, chilli, if using, mint, dill and remaining oil in a small bowl.
- Top the frittata with the herb mixture and yoghurt. Season to serve.
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