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Salmon is nutrient-rich and an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12), but it is the omega-3 fatty acids that receive the most attention, and they are very good for your noodle!
Servings 4
Calories 375 kcal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients
 

  • 4 tbsp olive oil
  • 2 red onions, peeled and finely chopped
  • 1 tbsp fresh sage chopped finely
  • 1 red pepper, de seeded and cut into 2cm pieces
  • 75 g baby spinach leaves
  • 250 g cooked Jersey Royal potatoes, cut into 2cm cubes, skin on
  • 6 medium free-range eggs
  • salt and freshly ground black pepper
  • 225 g fresh salmon fillet, free of skin, cut into 3cm pieces

Instructions
 

  • Pre-heat the oven to 200C gas 6.
  • Heat the oil, add the onions, sage and pepper, cook for 10 minutes to soften, then add the spinach and wilt.
  • Whisk the eggs together and season with salt and pepper.
  • Add the potatoes to the onions, pepper and spinach, then lightly mix.
  • Pour the eggs over the potatoes, onions, spinach and sage.
  • Bake in the preheated oven for 8-10 minutes to half cook the egg.
  • Remove from the oven and place the salmon pieces on top.
  • Return the pan to the oven, cook for a further 8-10 minutes until the eggs are just cooked through and the salmon is about half cooked.
  • Remove the pan from the oven, cover with foil and leave for 10 minutes to finish off the cooking of the eggs and salmon.
  • Cut and serve with the salsa.
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Nutrition Facts
Salmon Pepper Spinach Potato Frittata
Amount per Serving
Calories
375
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
276
mg
92
%
Sodium
 
140
mg
6
%
Potassium
 
822
mg
23
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword potato, salmon
Course Fish, Main Course
Cuisine Autumn, ITV This Morning, Spring, Summer, Winter
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