It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Home  >  Inspire & Create  >  What's for Dinner  >  Salmon & Leek Frittata


Salmon & Leek Frittata


5 mins (+5 mins standing time)


20 mins





Salmon & Leek Frittata


  • 2 Red Royale potatoes, thinly sliced
  • 1 leek, pale section only, thickly sliced
  • ⅓ cup dill sprigs
  • 150g Coles Hot Smoked Salmon Fillets Pepper, coarsely flaked
  • 8 Coles Australian Free Range Eggs, lightly whisked


  1. Preheat grill on medium. Spray a 20cm (base measurement) ovenproof non-stick frying pan with olive oil spray. Place over medium heat. Add half the potato. Cook for 1 min each side or until light golden and tender. Transfer to a plate. Repeat with remaining potato.
  2. Add the leek to the pan and cook, stirring, for 5 mins or until leek softens. Transfer to a medium bowl.
  3. Coarsely chop half the dill sprigs. Spray the pan with olive oil spray. Arrange the potato, leek and salmon over the base of the pan. Whisk the egg and chopped dill in a jug. Season. Pour the egg mixture over the salmon mixture in the pan. Place pan over medium-low heat and cook for 5 mins or until egg mixture is almost set.
  4. Cook under grill for 5 mins or until golden and cooked through.
  5. Set the frittata aside in the pan for 2 mins. Cut into wedges. Sprinkle with the remaining dill to serve.
Whats for dinner

How about dinner sorted in just 1 click?

Shop dinner bundles online