Name: Salmon frittata with herbs recipe
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 60ml olive oil; 120g pea; 1 tsp ground fennel; 2 x 150g pkts Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked; 8 eggs; 300ml light thickened cream; 1 small red onion, thinly sliced; 1 long red chilli, thinly sliced (optional); 62.50 ml mint leaves; 40.00 ml dill sprigs; 95g yoghurt

Salmon frittata with herbs recipe

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Prep Time:

Cook Time:
30 minutes

Total Time:
30 minutes

Whip up a quick and flavorful salmon frittata for a satisfying midweek meal in just 30 minutes. Garnish with fresh herbs for an extra touch of freshness.

Ingredients:

60ml olive oil
120g pea
1 tsp ground fennel
2 x 150g pkts Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked
8 eggs
300ml light thickened cream
1 small red onion, thinly sliced
1 long red chilli, thinly sliced (optional)
62.50 ml mint leaves
40.00 ml dill sprigs
95g yoghurt

Instructions:

Preheat oven to 200°C. Heat 2 tablespoons of oil in a 20cm non-stick oven-safe frying pan over medium-high heat. Sauté peas and fennel for 2 minutes. Add salmon and cook for 1 minute until heated through. Reduce heat to medium.
In a large bowl, beat the eggs and cream together and season. Pour the mixture over the salmon. Cook without stirring for 3 minutes until edges start to set. Bake for 12 minutes or until the top is set. Let it cool for 5 minutes before serving.
In a small bowl, mix together the onion, chili (if using), mint, dill, and remaining oil.
Sprinkle the herb mixture and yogurt over the frittata, then season to taste.

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