Salmon Frittata

Recipe by In Rhi's Pantry


  • 300g

    Sealord Salmon Pieces, thawed

  • 1


  • 1 clove

    garlic, minced

  • 1 tbsp + extra

    olive oil

  • 6


  • 1

    carrot, peeled and grated

  • 1

    courgette, grated

  • 1 cup

    cheddar cheese, grated

  • 1

    spring onion, cut into thin slices

  • 1/2 cup

    plain flour

  • 75g

    cream cheese

  • salt & pepper


  1. Preheat the oven to 180c fan bake.
  2. Peel and dice the kumara, toss with the minced garlic and 1 tbsp of olive oil. Roast in the oven for 10 - 15 minutes, or until golden and tender. Set aside to cool.
  3. In a bowl, whisk the eggs then stir in the grated carrot, courgette and cheese, as well as the sliced spring onion.
  4. Next, stir in the flour and season with salt and pepper, then stir in the cooled kumara.
  5. Heat a pan over a medium heat, and add a drizzle of olive oil. Once hot, fry the salmon pieces for 2 minutes on each side, or 4-5 minutes if frozen, then set aside.
  6. Break the cream cheese into small pieces into the egg mixture, then flake in the salmon pieces. Fold to combine, making sure not to over stir the mix.
  7. Pour into a greased, heat proof dish, and bake at 180c for 20 - 30 minutes or until the frittata is slightly golden on top and set.
  8. Leave to cool slightly before serving.