Salmon, zucchini and capsicum frittata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | 420 gram can baby potatoes; cut into chunks | |
| 3 | Spring onions | |
| 2 | Zucchinis; sliced | |
| ½ | Red capsicum; sliced | |
| 200 | grams | Smoked salmon or fresh poached salmon |
| 6 | First Choice eggs; beaten | |
| Salt and pepper | ||
| Lots of First Choice Salads-To-Go to | ||
| ; serve | ||
Directions
NB: You can use canned salmon or tuna along with other ingredients, ie.
mushrooms, sweetcorn kernels, etc.
Heat the oil in a large high sided saut‚ pan.
Add the onions, zucchinis and capsicum. Saut‚ for 1 minute, then add the potatoes and salmon.
Beat the eggs well and season slightly then pour over the mixture and stir slightly.
Allow mixture to cook slowly until the eggs begin to set around the edges then grill until the frittata browns on top.
Cut into wedges and serve with the salad.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.