Salmon and spinach frittata

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Salmon and spinach frittata

A classic dairy free frittata, a fusion of flavours that is light and substantial. Ideal in a lunch box, as part of a picnic, on its own or with a salad.

SERVES: 4 PREP TIME: 10 mins COOK TIME: 25 mins

Ingredients

  • 10 eggs, room temperature (if you wish to omit yolks use 14 egg whites)
  • ½ cup of chopped fresh herbs - parsley, oregano or basil work well
  • 2 teaspoons black sesame seeds
  • ½ teaspoon chilli flakes (optional/to taste)
  • 300g baby spinach leaves
  • Approximately 500mls water
  • 1 onion, finely sliced
  • 1 tablespoon olive oil
  • 200g cooked salmon

Method

  1. Whisk the eggs in a bowl until thoroughly mixed, add the fresh herbs, sesame seeds and chilli and stir gently to combine all the ingredients. Set aside.
  2. Put the spinach in a sieve or colander and pour approximately 500mls of boiling water over it so that it wilts and then set aside.
  3. In a large, grill-safe frying pan place onion with oil and heat until softened.
  4. In a bowl, flake the salmon with a fork and then add to the onions.
  5. Add spinach spreading evenly over the frying pan
  6. Pour the egg mixture into the frying pan.
  7. Cook on a low to medium heat until the bottom is firm, this should take approximately 8 minutes.
  8. Once the base of the frittata is cooked, transfer to a pre-heated grill (medium) and cook the top for approximately a further 7 minutes until it is firm in the centre (not raw egg wobbly!)
  9. Enjoy warm or cold.

Inspiration

  • Feel free to get adventurous with this recipe and use other favourite ingredients - curly kale, asparagus, fennel or fresh chilli work well; fresh coriander adds an asian twist
  • Try adding a heaped teaspoon of turmeric into the egg mixture. Doing so will both, brighten up the colour of this delicious frittata and support our bodies with the anti-inflammatory benefits of turmeric.
  • If you enjoy this frittata recipe, how about experimenting with making salmon and spinach frittata muffins? After method no.4 mix all the ingredients into a bowl (ideally with a pouring lip), pour into a muffin tray and bake for between 15-20 minutes. A great snack and lunchbox idea for the kids.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

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    Photography: Lee Green