Perfect for a weekend brunch or relaxed lunch, this salmon frittata is filled with delicious flavours that are sure to impress your guests.
Serves66
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + cooling & 5 mins standing time
+ cooling & 5 mins standing time
Ingredients
8 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (120g) light sour cream
1/4 cup (60ml) milk
1/2 cup (60g) coarsely grated tasty cheddar
2 spring onions, thinly sliced
2 tbs coarsely chopped dill
1 cup (120g) frozen peas, thawed
100g sugar snap peas, halved lengthways
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
150g pkt Coles Tasmanian Hot Smoked Salmon Pepper, coarsely flaked
2 tbs olive oil
2 garlic cloves, crushed
100g Coles Bakery Stone Baked By Laurent Sourdough Vienna, chopped
1 tsp finely grated lemon rind
1 tbs pine nuts, toasted, chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Whisk the eggs, sour cream and milk in a large bowl. Season. Stir in the cheddar, spring onion and half the dill.
Step 2
Place combined peas and asparagus in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min. Drain well.
Step 3
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.
Step 4
Cook under the grill for 5 mins or until golden and cooked through. Set aside to cool slightly.
Step 5
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.
Step 6
Sprinkle frittata with the sourdough mixture and cut into wedges to serve.
Prep time15 mins15 minutes, + cooling & 5 mins standing time
+ cooling & 5 mins standing time
Ingredients
8 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (120g) light sour cream
1/4 cup (60ml) milk
1/2 cup (60g) coarsely grated tasty cheddar
2 spring onions, thinly sliced
2 tbs coarsely chopped dill
1 cup (120g) frozen peas, thawed
100g sugar snap peas, halved lengthways
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
150g pkt Coles Tasmanian Hot Smoked Salmon Pepper, coarsely flaked
2 tbs olive oil
2 garlic cloves, crushed
100g Coles Bakery Stone Baked By Laurent Sourdough Vienna, chopped
1 tsp finely grated lemon rind
1 tbs pine nuts, toasted, chopped
Description
Perfect for a weekend brunch or relaxed lunch, this salmon frittata is filled with delicious flavours that are sure to impress your guests.
Method
Step 1
Whisk the eggs, sour cream and milk in a large bowl. Season. Stir in the cheddar, spring onion and half the dill.
Step 2
Place combined peas and asparagus in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min. Drain well.
Step 3
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.
Step 4
Cook under the grill for 5 mins or until golden and cooked through. Set aside to cool slightly.
Step 5
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.
Step 6
Sprinkle frittata with the sourdough mixture and cut into wedges to serve.
