Name: Minty salmon & broccoli frittata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 500g new potato; 1 small head broccoli cut into florets; 2 skinless salmon fillets; 1 tbsp olive oil; small handful mint finely chopped; 8 eggs beaten

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Minty salmon & broccoli frittata

Minty salmon & broccoli frittata

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.4 out of 5.15 ratingsRate

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Filling and fast, and just as good the next day in your lunchbox

Gluten-free

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Green goddess salad

A star rating of 4.7 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

500g new potato
1 small head broccoli

cut into florets
2 skinless salmon fillets
1 tbsp olive oil
small handful mint

finely chopped
8 eggs

beaten

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Nutrition: per serving

kcal440
fat24g
saturates6g
carbs21g
sugars3g
fibre0g
protein34g
salt0.56g

low

Method

step 1

Boil potatoes in a large pan for 10-12 mins, adding the broccoli pieces for the final 4 mins until everything is tender. Drain well. Meanwhile, place the salmon fillets in a microwaveable dish, splash with a little water, then cover in cling film and microwave on High for 2½ mins until the fish flakes.
step 2

Heat the grill. Heat the oil in a deep frying pan. Cut the potatoes into chunky slices, then quickly cook in the pan over a high heat until golden on the edges. Flake the salmon into large chunks and poke amongst the potatoes with the broccoli. Stir the mint and some seasoning into the eggs, then pour into the pan. Leave for 6 mins over a low heat until the sides are set and just the centre is a little wobbly, then flash under the grill to set completely and brown. Serve in wedges with a big green salad on the side.

Recipe from Good Food magazine, October 2008

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A star rating of 4.4 out of 5.15 ratings

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