Broccoli and salmon frittata
A really fantastic midweek dish, this is so easy. And if you use frozen broccoli florets it is a great standby meal. Serve it at the table straight from the pan, with a fresh tomato salad and crusty bread.
2 cups broccoli florets
6 eggs
1⁄4 cup snipped fresh chives
1 tablespoon canola oil
2 teaspoons unsalted butter
415 gram can red salmon, drained and flaked
1 cup canned or frozen corn kernels, thawed if necessary
2 tablespoons grated Parmesan cheese
1.Blanch the broccoli in a pot of lightly salted, boiling water for 4 minutes or until almost tender. Drain well and set aside.
2.Beat the eggs lightly with the chives and season with freshly ground black pepper. Heat the oil and butter in a large, heavy-based frying pan with a flameproof handle, then pour in the egg mixture. Scatter the broccoli, flaked salmon and corn over the egg, stirring lightly to distribute evenly.
3.Using a spatula, pull the sides of the egg mixture in slightly to allow the uncooked egg to set, and cook for 3–4 minutes until the underside is golden and the top almost set.
4.Meanwhile, heat the grill to high. Sprinkle the Parmesan over the top of the frittata, then place it under the grill. Cook for 2–3 minutes until the top is bubbling and golden. Serve cut into quarters.
Serves 4
Preparation time 10 minutes
Cooking time 15 minutes
Each serving
34.5 g protein • 24.5 g fat of which 8 g saturates • 8 g carbohydrate • 3 grams fibre • 398 Calories
