Minty Salmon and Broccoli Frittata |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Filling and fast, frittatas make versatile raid the fridge dinners! Can be served cold for lunch the next day. Ingredients:
1 lb new potato |
1 head broccoli, cut into small florets |
2 skinless salmon fillets |
1 tablespoon olive oil |
1 ounce mint, finely chopped |
8 eggs, beaten |
salt and pepper |
Directions:
1. Boil the potatoes in a large pan for 10-12 minutes add ing the broccoli pieces for the final 4 minutes until everything is tender. Drain well.
2. Meanwhile, place the salmon fillets in a microwavable dish, splash with a little water, cover with plastic wrap and microwave on high for 2 1/2 minutes until the fish flakes.
3. Heat the broiler. 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.
4. Stir the mint and some seasoning into the eggs then pour into the pan. Leave for 6 minutes over a low heat until the sides are set and just the centre is a little wobbly then flash under the broiler to set completely and brown.
5. Serve in wedges with a big green salad on the side.
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