Salmon and potato frittata
Nutrition Info.(per serve)
- 2 tablespoons oil
- 1 leek, white part only, thinly sliced
- 2 medium potatoes, cut in 1cm cubes
- 8 eggs
- 1/4 cup trim 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
Total fat 21g
Saturated fat 7g
Dietary fibre 2g
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.
Hanu de Jong
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