This salmon and leek frittata is bound to be a household favourite, a delicious and nutritious snack to make and enjoy throughout the week.
1 tbsp olive oil
2 medium potatoes, thinly sliced
1 medium leek, thinly sliced*
6 eggs
½ cup low-fat milk^
¼ cup fresh dill, roughly chopped*
½ tsp cracked pepper
¾ cup frozen green peas, thawed
200g canned salmon in springwater, drained
^To make Dairy Free: replace the low-fat milk with your preferred non-dairy calcium fortified alternative, for example, almond milk or soy milk and omit the cheese
*Feel free to swap the leek for one sliced brown onion. Fresh dill can also be replaced with one teaspoon of dried dill.
1. Pre-heat oven to 200°C (180°C fan-forced). Line a 15cm x 30cm rectangle slice pan with baking paper.
2. Heat olive oil in a large non-stick saucepan over moderate heat. Add the potatoes and leek and cook lightly for 5-6 minutes or until softened. Scatter the cooked vegetables over the base of the prepared rectangle slice pan.
3. Lightly whisk the eggs, milk, dill and cracked pepper together in a medium mixing bowl. Pour mix over the top of the cooked vegetables in the pan. Lightly press the green peas and salmon pieces into the top.
4. Bake for 45 minutes or until golden and firm. Transfer to a wire cooling rack, then cut into eight slices once cool.
Serving suggestions: This recipe can be adapted based on what vegetables you have available, such as grated zucchini, frozen spinach or canned corn.
Storage tips: Refrigerate pieces in an airtight container for up to 4 days.
Kids in the kitchen: Depending on your child’s age and skill, they can help with whisking the egg mixture and adding the ingredients into the pan.
When preparing this recipe:
| Serving size: 1 piece (152g) | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 527 | 347 |
| Fat (g) | 5.7 | 3.8 |
| Saturated fat (g) | 1.3 | 0.9 |
| Carbohydrates (g) | 7.3 | 4.8 |
| Sugars (g) | 3.1 | 2.0 |
| Fibre (g) | 2.4 | 1.6 |
| Protein (g) | 10.1 | 6.7 |
| Sodium (mg) | 126 | 83 |
Healthy Eating
