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
- 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
- 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.
- 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.
- In a large, grill-safe frying pan place onion with oil and heat until softened.
- In a bowl, flake the salmon with a fork and then add to the onions.
- Add spinach spreading evenly over the frying pan
- Pour the egg mixture into the frying pan.
- Cook on a low to medium heat until the bottom is firm, this should take approximately 8 minutes.
- 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!)
- Enjoy warm or cold.
- 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.