Name: Salmon, leek and dill frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: olive oil cooking spray; 2 medium leeks, trimmed, halved, washed, sliced; 415g can red salmon in springwater, drained, bones removed; 8 eggs; 80.00 ml dill sprigs, finely chopped; 120g mixed salad leaves; 4 roma tomatoes, chopped; 1 Lebanese cucumber, chopped; 66.25 gm French fat-free salad dressing

Salmon, leek and dill frittata

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Delicious salmon frittata, ideal for brunch or a picnic lunch.

Ingredients:

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

Instructions:

1. Preheat the oven to 190°C. 2. Heat a non-stick frying pan over medium heat, lightly spray with oil. 3. Sauté leeks for 10 minutes until soft, then transfer to a lightly greased, 6-cup ovenproof pie dish.
Chunk up the salmon, place on top of the leeks. Whip up eggs with dill, salt, and pepper. Drizzle over the salmon and leeks. Bake until golden and firm in the middle, for about 25-30 minutes.
Prepare the salad by mixing together fresh salad leaves, ripe tomatoes, crisp cucumber, and fragrant dill in a bowl. Drizzle the dressing over the salad and gently mix everything together until well combined.
Slice the frittata into wedges and plate alongside a fresh salad.

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