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Salmon & Vegetable Frittata

Prep Time: 7 mins
Cook Time: 20-25 mins
Serving Size: 6-8
The perfect on the go brekkie, which is packed with protein and omega-3 fatty acids. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 broccoli (finely diced, stems removed) 
  • 1 x tin wild caught pink salmon (drained & rinsed)
  • ½ large sweet potato (peeled & grated) 
  • ¼ bunch dill (finely diced) 
  • 3 x spring onions (finely chopped) 
  • 8 eggs (whisked) 
1.  Pre-heat the oven to 180°C fan-forced. 
2.  Place all the ingredients (except the eggs) into a large bowl and combine.
3.  Transfer the mixture to a baking dish and then pour over your eggs. Use a spoon to ensure the egg mixture completely covers the vegetables. 
4.  Bake for 20-25 minutes until the eggs are completely cooked through.
  • Delicious when served with tomato relish and avocado!

Salmon & Vegetable Frittata

Prep Time: 7 mins
Cook Time: 20-25 mins
Serving Size: 6-8
A nourishing on-the-go breakfast which is packed with protein and omega-3 fatty acids. 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 x broccoli (finely diced, stems removed) 
  • 1 x tin wild caught pink salmon (drained & rinsed) 
  • ½ large sweet potato (peeled & grated) 
  • ¼ bunch dill (finely diced) 
  • 3 x spring onions (finely chopped) 
  • 8 eggs (whisked) 
1.  Pre-heat the oven to 180°C fan-forced.
2.  Place all the ingredients (except the eggs) into a large bowl and combine.
3.  Transfer the mixture to a baking dish and pour over your eggs. Use a spoon to ensure the egg mixture completely covers the vegetables. 
4.  Bake for 20-25 minutes until the eggs are completely cooked through.
  • Delicious when served with tomato relish and  avocado!

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