Enjoying a healthier breakfast or lunch doesn’t have to be a hassle. In fact, this mouth-watering salmon frittata is as easy as pie once you break it down. With just a handful of super simple ingredients and an even easier method, it’ll be hard not to love this tasty dish, which can really be served up any time of day!
- 1/4 cup (60ml) olive oil
- 1 cup (120g) frozen peas, thawed
- 1 tsp ground fennel
- 2 x 150g pkts hot smoked salmon portions, skin removed, coarsely flaked
- 8 eggs
- 300ml light thickened cream
- 1 small red onion, thinly sliced
- 1 long red chilli, thinly sliced
- 1/4 cup mint leaves
- 2 tbs dill sprigs
- 1/3 cup (95g) reduced-fat Greek-style yoghurt
- Preheat oven to 200C. Heat 2 tablespoons oil in a 20cm (base measurement) non-stick ovenproof frying pan over medium-high heat. Add peas and fennel. Cook, stirring, for 2 minutes. Add salmon and cook, stirring, for 1 minute or until heated through. Reduce heat to medium.
- Whisk eggs and cream in a large bowl. Season with salt and pepper. Pour over the salmon mixture. Cook, without stirring, for 3 minutes or until edges are beginning to set. Bake for 12 minutes or until the top is just set. Set aside for 5 minutes to cool slightly.
- Meanwhile, combine onion, chilli, mint, dill and remaining oil in a small bowl. Top the frittata with the herb mixture and yoghurt. Season to serve.