Nutrition Information
Per Serve
Energy: 1617kJ/387 Cals (19%)
Protein: 24g (48%)
Fat: 26g (37%)
Sat fat: 9g (38%)
Carb: 14g (5%)
Sugar: 5g (6%)
Fibre: 4g (13%)
Sodium: 535mg (27%)
Perfect for a weekend brunch or relaxed lunch, this salmon frittata is filled with delicious flavours that are sure to impress your guests.
6
15m
Note: + cooling & 5 mins standing time
20m
Whisk the eggs, sour cream and milk in a large bowl. Season. Stir in the cheddar, spring onion and half the dill.
Place combined peas and asparagus in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min. Drain well.
Preheat grill on medium-high. Spray an 18cm (base measurement) non-stick ovenproof frying pan with olive oil spray and place over medium heat. Add the egg mixture. Sprinkle with the pea mixture and salmon. Cook, without stirring, for 5-6 mins or until almost set.
Cook under the grill for 5 mins or until golden and cooked through. Set aside to cool slightly.
Meanwhile, heat oil and garlic in a medium frying pan over medium heat. Add sourdough and cook, tossing, for 5 mins or until golden brown and crisp. Remove from heat. Add the lemon rind, pine nuts and remaining dill. Season.
Sprinkle frittata with the sourdough mixture and cut into wedges to serve.
Serve with chopped dill
Energy: 1617kJ/387 Cals (19%)
Protein: 24g (48%)
Fat: 26g (37%)
Sat fat: 9g (38%)
Carb: 14g (5%)
Sugar: 5g (6%)
Fibre: 4g (13%)
Sodium: 535mg (27%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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