Salmon Pea and Leek Frittata

How To Make Salmon, Pea and Leek Frittata

by trusting-benz
Salmon Pea and Leek Frittata

Salmon Pea and Leek Frittata

This Salmon Pea and Leek Frittata is filled with all the good things and can easily be adapted to whatever vegetables you have to hand. It is great for lunches or grab-and-go dinners as, once frozen, individual slices can quickly be defrosted.

PREP: 5 MINS

COOK: 20–25 MINS

SERVES: 4

SUGAR: 4.4G

KCAL: 362

Ingredients:

  • low-calorie cooking spray
  • fresh salmon fillets, skin-on
  • 1 cup (115g) frozen peas
  • 1 cup (150g) frozen sliced leeks or 1 medium leek, finely sliced
  • 1 cup (115g) frozen chopped onions
  • 8 eggs
  • tsp dried dill
  • salt and freshly ground pepper

How to Make Salmon  Pea  and Leek Frittata

Lighter Serve: Green salad and your choice of dressing

Family Serve: Buttered new potatoes, salad, and your choice of dressing

  1. Preheat the oven to 180°C/350°F/gas mark Spray a round, 20cm (8in) baking dish with low-calorie cooking spray and line it with baking parchment.
  2. Spray a frying pan with low-calorie cooking spray and place over a medium Once hot, add the salmon fillets to the pan, skin-side down, and cook for 5 minutes, then flip over and cook for another 5 minutes on the top side, until the salmon is cooked through.
  3. Transfer the salmon to a board and remove and discard the skin. Flake the salmon flesh and scatter over the base of the prepared baking dish.
  4. Return the frying pan to the heat, adding more low-calorie cooking spray, if necessary, and add the peas, leeks, and Cook, stirring continuously, for 3–4 minutes until softened. Tip the pea and onion mixture into the baking dish with the salmon and spread everything out in an even layer.
  5. Crack the eggs into a mixing bowl and add the dried dill and a generous grinding of salt Beat the egg mixture until well combined, then pour over the fish and vegetable mixture in the baking dish. Using a fork, check to ensure that all of the filling ingredients are distributed evenly throughout the egg mixture.
  6. Transfer the baking dish to the oven and cook for 20–25 minutes, until the frittata is just cooked

TO SERVE

Leave the frittata in the dish for  5 minutes to firm up and cool slightly, then carefully slide it out of the dish and onto a large chopping board. Slice the frittata and serve warm with your choice of accompaniments.

TO FREEZE

Leave the frittata in the dish to cool to room temperature, then carefully slide it out and onto a large chopping board. Slice the frittata into wedges and transfer to a large, labeled freezer bag. Freeze flat for up to 3 months.

TO REHEAT FROM FROZEN

The frittata can be defrosted in the fridge first or reheated directly from frozen. If defrosted, simply reheat the slices in the microwave until piping hot all the way through. If reheating from frozen, wrap the slices in foil and transfer to an oven preheated to 180°C/350°F/gas mark 4 for 20–25 minutes until piping hot all of the ways through.

 

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