Salmon, sweet potato and pea frittata
- September 2018
- Serves 4
- Hands-on time 20 min, grilling time 5 min
Frittatas are great for quick weeknight meals and just as satisfying sliced into triangles, then packed away in a tupperware for lunch the next day.
- 25.7g (5.8g saturated)
- 31.1g (10.2g sugars)
- Olive oil for frying
- 1 onion, finely sliced
- 500g sweet potatoes
- 75g frozen peas, defrosted
- 6 large free-range eggs
- 75ml whole milk
- Small handful fresh dill, chopped
- 250g sustainable salmon fillet, cut into chunks
- Salad leaves, crusty bread and lemon wedges to serve
- Heat the grill to medium-high. Set a 20cm ovenproof frying pan over a medium heat and add a splash of oil. Fry the onion for 5 minutes until starting to soften.
- Meanwhile, microwave the whole sweet potatoes for 5-10 minutes on a high setting until a skewer just goes through. Take out of the microwave and, once cool enough to handle, peel and roughly chop. Add to the onions in the pan along with the peas and cook for 2 minutes. Transfer to a bowl and set aside.
- In a large bowl, gently beat the eggs with the milk, most of the dill and some salt and pepper, then stir in the salmon and onion mixture. Heat a little more oil in the same pan (wipe it out if the onion is a bit stuck on), then pour in the egg mixture. Stir well with a spatula, then leave to cook over a medium-low heat for 5-10 minutes. When it’s almost set, put under the grill for 2 minutes until puffed and golden on top.
- Ease the frittata out of the pan onto a chopping board, scatter with the remaining dill, then cut into wedges. Serve with salad, crusty bread and lemon wedges for squeezing over.
Next time, replace the salmon with large chunks of feta, or add more veg such as broccoli, mushrooms or mixed peppers.
Make the recipe completely up to 2 days ahead, then cover and chill. Bring to room temperature before serving.
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