Salmon Frittata

A recipe from our friends at Love Food Hate Waste

Love Hate Food Waste brings you another delicious recipe - An easy, tasty meal that’s suitable for brunch, lunch or dinner! Perfect for giving any leftover meats and vegetables a makeover, the whole family is going to love this go-to recipe.

Serves: 4
Preparation time: 15 minutes

Ingredients

• 1 tablespoon oil
• 1 large onion, finely diced
• 2 garlic cloves, grated or finely chopped or 1 teaspoon crushed garlic
• ½ leek, white and green parts thinly sliced and washed thoroughly
• ¼ head cauliflower, florets, stalks and any nice leaves chopped into small chunks
• 300g (2 cups) frozen mixed veges
• 200g mushrooms, sliced
• 415g can pink salmon
• 8 eggs, beaten
• Salt and pepper, to taste
• 50g cheese, grated

Method

1. Heat oven to 180C bake or 160C fan bake. Heat oil in a large oven proof frying pan on the stove over medium high heat. Sauté onions until slightly softened, add garlic and stir fry for a minute or until fragrant.
2. Add leek and cauliflower, turn heat to high and cook until the leek is softened, and the cauliflower starts to become tender. Add frozen mixed veges and mushrooms and cook until heated through.
3. Add the pink salmon to the pan and gently stir through.
4. Season beaten egg with salt and pepper if desired, then pour over the veges and salmon. Scatter with cheese over the top and transfer the pan into the oven.
5. Bake for 15 minutes or until set. Remove from oven and leave to cool slightly for two minutes before slicing and serving.

Cooking tips

• If you don’t have an oven proof frying pan, cook this frittata in a large baking dish. Grease the baking dish and follow the method above for cooking the vegetables and salmon, transfer into the baking dish then pour the beaten egg over the top. Bake until set.

Leftover tips:

• Eat for lunch the next day or freeze in portions on a tray and then move into a labelled freezer bag, reheat thoroughly before serving.