Salmon and spinach frittata

Salmon and spinach frittata

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

This frittata is filling and full of flavour. I know it’s more gourmet to use fresh smoked salmon, but I really think it tastes better with salmon from the can.

Ingredients

Quantity Ingredient
3 eggs
2 egg whites
1 tablespoon greek yoghurt
1/2 cup grated parmesan cheese
1/2 tablespoon dill, finely chopped
sea salt and freshly ground pepper
1/2 tablespoon olive oil
1 teaspoon butter
100g smoked salmon, finely chopped
or 1 x 200 g can pink salmon, drained
1 x 200 g bag baby spinach leaves

Method

  1. Preheat your grill to high. Whisk the eggs, egg whites and yoghurt with half the grated parmesan. Add the dill and season with salt and pepper.
  2. Heat the oil and butter in a nonstick, ovenproof frying pan over a low–medium heat. Pour in the egg mixture and let it settle. Sprinkle the smoked salmon evenly over the surface, followed by the spinach leaves. Cook over a low heat for 8–10 minutes, or until set.
  3. Sprinkle the rest of the parmesan over the top and place under the hot grill until it bubbles. Cut the frittata into wedges and serve hot or cold.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again