| | Salmon, leek and dill frittata
Salmon, leek and dill frittata
Salmon, leek and dill frittata 4.3-5 9
  • Calories: 1388 kj
  • Fat: 19.7g
  • Carbohydrates: 6.5g

How to Make:

  1. Preheat oven to 190°C. Heat a large, non-stick frying pan over medium heat. Spray lightly with oil. Add leeks and cook, stirring occasionally, for 10 minutes or until soft. Spoon into a lightly greased, 6-cup capacity ovenproof pie dish.
  2. Break salmon into large chunks and arrange over leeks. Whisk eggs, dill and salt and pepper together in a bowl. Pour over salmon and leeks. Bake for 25 to 30 minutes or until golden and set in the centre.
  3. Make salad Meanwhile, combine salad leaves, tomatoes, cucumber and dill in a bowl. Pour over dressing. Toss to combine.
  4. Cut frittata into wedges. Serve with salad.
Time for preparing:
40 min.
Servings:
4

Ingredients:

  • olive oil cooking spray
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 415g can red salmon in springwater, drained, bones removed
  • 8 eggs
  • 2 tablespoons dill sprigs, finely chopped
  • Salad
  • 120g mixed salad leaves
  • 4 roma tomatoes, chopped
  • 1 Lebanese cucumber, chopped
  • 2 tablespoons dill sprigs, finely chopped
  • 1/4 cup French fat-free salad dressing
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