Minty salmon & broccoli frittata

Minty salmon & broccoli frittata

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(7 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
Filling and fast, and just as good the next day in your lunchbox

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal440
  • fat24g
  • saturates6g
  • carbs21g
  • sugars3g
  • fibre0g
  • protein34g
  • salt0.56g
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Ingredients

  • 500g new potato

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 small head broccoli, cut into florets

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 skinless salmon fillet
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful mint, finely chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 8 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

  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.

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Comments (9)

lucybarrettuk@gmail.com's picture
5

Yummy

sarahpickergain's picture

Me and my husband are a bit baffled by the amazing comments for this, it was tasteless!
We love all the elements but it just didn't amount to much. I had to have lashes of tomato sauce to give any interest, which normally I would never do! My poor husband is in his 8 weeks of the Fodmaps diet so couldn't have he sauce and just had it plain. He ended up leaving half. It is filling but there are far more interesting things to do with Salmon and Broccoli, the oriental tray bake on this site being one. Find that and have a flavoursome meal!! Sorry for the negativity, just no love for this dish here :)

ppp-99's picture
5

Really nice and filling. Thought it might be a bit boring but it tasted delicious. I cooked the potatoes and broccoli the night before so that it was quick to make after a busy day, worked really well.

abcdefghijord's picture
5

Just had this for dinner, it was lovely! Although, as there is only two of us, I cut the potato and egg ingredients in half. It was just as good and we had it with a cucumber and rocket salad and homemade bread. I used a lemon dressing for the rocket, all complimented the meal VERY well, plus a little some left over for tomorrow :)

simcox's picture

Absolutely lovely, did add a few chilli flakes when frying off potatoes in case it was a bit bland but think it would have been fine. It turned out onto a plate very easily and looked good too. Would have made a good cold buffet addition but we enjoyed it hot with a nice crisp salad.

fionaandailis's picture
5

have also used feta instead of the salmon which is easier and just as tasty

fionaandailis's picture
5

have also used feta instead of the salmon which is easier and just as tasty

lizzafezza's picture
3

Quick and tasty. All it needs is a salad on the side. Great cold next day too.

katyrouth's picture
5

As it says - filling and fast - and very tasty too! I used dried dill instead of the mint as I didn't have any, which worked very well.

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