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Vegetable and salmon frittata recipe

97 ratings

Packed full of veg, this vibrant and healthy frittata makes an energy-boosting, feel-good midweek meal or light lunch. The addition of salmon provides omega-3 fatty acids, while eggs are rich in B vitamins. See method

Serves 6
5 mins to prepare and 45 mins to cook
252 calories / serving
Healthy
Gluten-free

Ingredients

350g frozen Mediterranean chargrilled vegetables (from a 700g pack)
260g pack boneless salmon fillets
8 medium eggs
100ml semi-skimmed milk
1 tbsp olive oil

Each serving contains

Energy
600kj
252kcal 13%
Fat
16g 22%
Saturates
3g 16%
Sugars
4g 4%
Salt
0.5g 9%

of the reference intake
Carbohydrate 6.2g Protein 21.3g Fibre 1.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the vegetables in a single layer in a roasting tin and roast for 15 mins. Place the salmon on top of the veg, skin side up, and roast for another 10 mins. Set aside for 5-10 mins or until cool enough to handle.
Preheat the grill to medium-high. Whisk the eggs and milk in a large jug; season. Heat the oil in an ovenproof frying pan over a low heat, then add the egg mixture. Flake the salmon into bite-sized pieces and scatter evenly into the pan, along with the roasted veg. Cook, without stirring, for 8 mins.
Put the pan under the grill for 6-8 mins until cooked through and the centre is frm. Use a knife to pierce the centre: if it is still liquid, grill for another 2-3 mins, then check again. Leave to cool for 5 mins before serving.

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