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
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.
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.
