Broccoli and salmon frittata
A really fantastic midweek dish, this is so easy. And if you use frozen broccoli florets it is a great standby meal. Serve it at the table straight from the pan, with a fresh tomato salad and crusty bread.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 15minutes |
Ingredients
- 2 cups broccoli florets
- 6 eggs
- 1/4 cup fresh chives snipped
- 1 tbsp canola oil
- 2 tsp unsalted butter
- 1 415g can red salmon drained and flaked
- 1 cup corn kernels canned or frozen, thawed if necessary
- 2 tbsp Parmesan cheese grated
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Blanch the broccoli in a pot of lightly salted, boiling water for 4 minutes or until almost tender. Drain well and set aside.
- Beat the eggs lightly with the chives and season with freshly ground black pepper. Heat the oil and butter in a large, heavy-based frying pan with a flameproof handle, then pour in the egg mixture. Scatter the broccoli, flaked salmon and corn over the egg, stirring lightly to distribute evenly.
- Using a spatula, pull the sides of the egg mixture in slightly to allow the uncooked egg to set, and cook for 3-4 minutes until the underside is golden and the top almost set.
- Meanwhile, heat the grill to high. Sprinkle the Parmesan over the top of the frittata, then place it under the grill. Cook for 2-3 minutes until the top is bubbling and golden. Serve cut into quarters.
Recipe Notes
Each serving: 34.5 g protein, 24.5 g fat of which 8 g saturates, 8 g carbohydrate, 3 grams fibre, 398 Calories
