Salmon Frittata

Get even picky eaters to happily eat their veggies with this Salmon Frittata. Plus left overs are great the next day in lunch boxes (if there are any of course!)

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • one-plus-vege-icon
  • low-sodium-icon

Ingredients

  • 2 x 105g cans

    Sealord Salmon Skinless & Boneless

  • 300g

    new potatoes

  • 1 tbsp

    olive oil

  • 25g

    butter

  • 1

    courgette, grated

  • 1

    onion, finely diced

  • 1 cup

    cheddar cheese, grated

  • 6

    eggs

  • 75g

    cream cheese

  • 1 tbsp

    fresh parsley, chopped

  • salt & pepper

Directions

  1. Preheat the oven to 180°C fan bake.
  2. Dice the potatoes into 1cm and toss in a bowl with the olive oil. Roast in the oven for 10-15 mins or until tender. Set aside to cool.
  3. In a bowl whisk the eggs, and stir in the grated courgette, diced onion, grated cheese, cooked new potatoes and chopped parsley.
  4. Break the cream cheese into small pieces, and gently stir into the egg mixture. Flake in the Sealord Skinless & Boneless Salmon and fold gently to combine. Be sure not to over mix.
  5. Pour into a greased, heat proof dish and bake at 180°C for 30 minutes or until the frittata is slightly golden and set on top.
  6. Leave to cool slightly before serving.

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Nutritional Information*

(per serve) | (per 100g)

1870kJ

Energy

31.6g

Protein

30.4g

Total Fat

14.8g

Saturated fat

674mg

Sodium

106.3mg

EPA

148.8mg

DHA

11.3g

Total Carbohydrate

2g

Sugar

*Nutrition figures are averages only.

616kJ

Energy

10.4g

Protein

10g

Total Fat

4.9g

Saturated fat

222mg

Sodium

35mg

EPA

49mg

DHA

3.7g

Total Carbohydrate

0.7g

Sugar

*Nutrition figures are averages only.