Salmon, leek and dill frittata

Salmon, leek and dill frittata

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This pretty salmon frittata is perfect for brunch or an al fresco lunch

The ingredient of Salmon, leek and dill frittata

  1. olive oil cooking spray
  2. 2 medium leeks, trimmed, halved, washed, sliced
  3. 415g can red salmon in springwater, drained, bones removed
  4. 8 eggs
  5. 2 tablespoons dill sprigs, finely chopped
  6. 120g mixed salad leaves
  7. 4 roma tomatoes, chopped
  8. 1 Lebanese cucumber, chopped
  9. 2 tablespoons dill sprigs, finely chopped
  10. 1/4 cup French fat-free salad dressing

The instruction how to make Salmon, leek and dill frittata

  1. Preheat oven to 190u00b0C. 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.

Nutritions of Salmon, leek and dill frittata

fatContent: 331.732 calories
saturatedFatContent: 19.7 grams fat
carbohydrateContent: 5.6 grams saturated fat
sugarContent: 6.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 30.9 grams protein
sodiumContent: 426 milligrams cholesterol

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