Salmon Frittata
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
1 serves per portion
Recipe courtesy of Beverley Milligan, Milla Milla Branc
Ingredients:
- 6 eggs
- ¾ cup milk, reduced fat
- 200g can salmon chunks in spring water, drained
- 2 spring onions, finely sliced
- 1 cup peas, defrosted
- 1 cup canned corn, drained
- 120g tasty cheese, reduced fat, grated
- 1 tablespoon dill, chopped
- Cracked pepper, to taste
Method:
- PREHEAT oven to 190ºC. Line a pie dish with baking paper.
- BEAT eggs and milk together in a bowl. Add remaining ingredients and mix to combine.
- POUR mixture into lined pie dish.
- BAKE for 20-25 minutes or until golden and set.
- SERVE warm or cold with a side salad.
What's Great About It:
This recipe is a great way to utilise pantry staples like canned corn and frozen peas, but any leftover cooked vegetables will work well. Try cooked potato or sweet potato cut into pieces no thicker than 5mm.
