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!)
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!)
| 210g can |
Sealord Pink Salmon
|
| 300g | New potatoes |
| 1 tbsp | Olive oil |
| 25g | Butter |
| 1 | Courgette, grated |
| 1 | Onion. finely diced |
| 75g | Cream cheese |
| 1 cup | Cheddar cheese, grated |
| 6 | Eggs |
| 1 tbsp | Fresh parsley, chopped |
| to taste | Salt & pepper |
Preheat the oven to 180°C fan bake.
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.
In a bowl whisk the eggs, and stir in the grated courgette, diced onion, grated cheese, cooked new potatoes and chopped parsley.
Break the cream cheese into small pieces, and gently stir into the egg mixture. Flake in the Sealord Pink Salmon and fold gently to combine. Be sure not to over mix.
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.
Leave to cool slightly before serving.
per serving | per 100g | |
|---|---|---|
Energy | 1870kJ | 616kJ |
Protein | 31.6g | 10.4g |
Carbs | 11.3g | 3.7g |
Fats | 30.4g | 10g |
*Nutrition figures are averages only
