Vegetable and Salmon Frittata

Our local supermarket provides a good variety of both fresh and frozen vegetables, and for ease of speed I always keep some frozen vegetables in the freezer - so handy for this lovely frittata recipe which is packed full of vegetables. A vibrant and healthy frittata which makes a good meal or light lunch. The addition of salmon provides omega-3 fatty acids, while eggs are rich in B vitamins.

Ingredients

Serves Six
350g frozen Mediterranean chargrilled vegetables 
260g boneless salmon fillets
8 medium eggs
100ml milk 
1 tbsp olive oil

Method

1. 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.
2. 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.
3. Put the pan under the grill for 6-8 mins until cooked through and the centre is firm. 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.

Why not serve with some lovely green salad leaves!

Nutrition Per Serving

Carbohydrate 6.2g Protein 21.3g Fibre 1.2g Fat 16g

From original idea here

~ a few white winter roses ~

You will find a variety of recipe ideas within this blog and it is important to note that not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan