Salmon Vegetable Frittata
Packed with protein and full of flavour
If salmon is not your thing, substitute with mushrooms to make it vegetarian friendly.
Ingredients
- 12 large eggs, beaten
- 1 Tbsp oil
- 4 cups pre-cooked bite-sized vegetables
- (Wattie's Steamfresh is perfect for this)
- ½ cup diced onion
- 1 cup flaked smoked salmon
- 1/3 cup shredded cheese
- salt & pepper to taste
Method
- Preheat the oven to 180˚C fan-forced.
- Cook the onions in the oil until translucent. Season with salt and pepper. Then place into a skillet or an oven proof dish, alongside the pre-cooked vegetables, and salmon. Sprinkle the cheese over the mixture, and then pour in the beaten eggs. Stir well, and use a spatula to evenly distribute the ingredients over the bottom of the dish.
- Continue cooking the frittata, without stirring, over the burner for an additional 45-60 seconds. Just until the outside edge of the frittata begins to set.
- Carefully place the hot dish into the oven and bake for 10-14 minutes, just until the eggs are set. Let the frittata set for at least 5 minutes before cutting.
