The BBC Good Food logo
Minty salmon & broccoli frittata

Minty salmon & broccoli frittata

By
A star rating of 4.3 out of 5.14 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal440
fat24g
saturates6g
carbs21g
sugars3g
fibre0g
protein34g
low insalt0.56g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content