Salmon Vegetable Frittata

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Packed with protein and full of flavour

If salmon is not your thing, substitute with mushrooms to make it vegetarian friendly.


  • 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
View Method Salmon Vegetable Frittata


  1. Preheat the oven to 180˚C fan-forced.
  2. 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.
  3. 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.
  4. 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.
View Ingredients Salmon Vegetable Frittata
View Method Salmon Vegetable Frittata
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