Topped with fresh herbs and chilli slices, this Salmon frittata recipe makes for an easy and delicious meal the family are sure to love.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
¼ cup (60ml) olive oil
1 cup (120g) frozen peas, thawed
1 tsp ground fennel
2 x 150g pkts Coles Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked
8 Coles Australian Free Range Eggs
300ml Coles Light Thickened Cream
1 small red onion, thinly sliced
1 long red chilli, thinly sliced (optional)
¼ cup mint leaves
2 tbs dill sprigs
⅓ cup (95g) reduced-fat Greek-style yoghurt
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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
Preheat oven to 200°C. Heat 2 tbs oil in a 20cm (base measurement) non-stick ovenproof frying pan over medium-high heat. Add peas and fennel. Cook, stirring, for 2 mins. Add the salmon and cook, stirring, for 1 min or until heated through. Reduce heat to medium.
Step 2
Whisk the eggs and cream in a large bowl. Season. Pour over the salmon mixture. Cook, without stirring, for 3 mins or until edges are beginning to set. Bake for 12 mins or until the top is just set. Set aside for 5 mins to cool slightly.
Step 3
Meanwhile, combine the onion, chilli, if using, mint, dill and remaining oil in a small bowl.
Step 4
Top the frittata with the herb mixture and yoghurt. Season to serve.
