Salmon, pea and asparagus frittata

Salmon, pea and asparagus frittata

By
From
Heart Disease
Serves
1

I am a real frittata freak. They are so satisfying when you are really hungry and are a great way to throw all manner of flavour combinations together. Use pre-cooked salmon (but not canned) from the supermarket, to save time. It’s easy to scale up the recipe, as we have done in the photo, to serve more people.

Ingredients

Quantity Ingredient
1/2 tablespoon coconut oil
2 tablespoons peas
3-4 large asparagus stalks, each cut into 3 or halved lengthways
2 eggs, lightly beaten
1 small salmon fillet, cooked and flaked
low-sodium salt
freshly ground black pepper

Method

  1. Preheat the grill.
  2. Heat the coconut oil in a small ovenproof frying pan over a medium heat. Add the peas and asparagus and sauté for four to five minutes, until the vegetables have turned a brighter green and are beginning to soften.
  3. Add the eggs to the frying pan and cook for a couple of minutes, until the edges of the egg have started to cook well, but the middle is still raw. Add the salmon, low-sodium salt and pepper and cook for another minute.
  4. Place under the grill until all the egg is cooked; this should take three or four minutes max. Ready to serve.

Note

  • This recipe is low GI and a good source of magnesium and omega 3 fatty acids.
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