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Salmon frittata with herbs

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 Salmon frittata with herbs

  • 30m cook
    •  
  • 4 servings

    • Lighten up your midweek menu with this protein-packed salmon frittata. Serve with a sprinkling of fresh herbs this easy dinner is ready in just 30 minutes.

    530 calories per serve

    Allergens: Recipe may contain egg, milk, lactose and fish.

    11 Ingredients

    • 1/4 cup (60ml) olive oil
    • 1 cup (120g) frozen peas, thawed
    • 1 tsp ground fennel
    • 2 x 150g pkts Coles Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked
    • 8 eggs
    • 300ml light thickened cream
    • 1 small red onion, thinly sliced
    • 1 long red chilli, thinly sliced (optional)
    • 1/4 cup mint leaves
    • 2 tbsp dill sprigs
    • 1/3 cup (95g) reduced-fat Greek-style yoghurt

    4 Method Steps

    • Step 1
      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.
    • Step 2
      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.
    • Step 3
      Meanwhile, combine the onion, chilli, if using, mint, dill and remaining oil in a small bowl.
    • Step 4
      Top the frittata with the herb mixture and yoghurt. Season to serve.



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