Salmon And Leek Frittata Recipe

In just 25 minutes you can serve up this wholesome salmon and leek frittata. Serve with slices of crusty sourdough bread for an autumn dinner that will definitely hit the spot!

The ingredient of Salmon And Leek Frittata Recipe

• 2 red royale or royal blue potatoes thinly sliced
• 1 leek pale section only thickly sliced
• 1 3 cup dill sprigs
• 185g coles tasmanian hot smoked salmon pepper fillets coarsely flaked
• 8 coles australian free range eggs lightly whisked

The Instruction of salmon and leek frittata recipe

• preheat grill on medium spray a 20cm base measurement ovenproof non stick frying pan with olive oil spray place over medium heat add half the potato cook for 1 min each side or until light golden and tender transfer to a plate repeat with remaining potato
• add the leek to the pan and cook stirring for 5 mins or until leek softens transfer to a medium bowl
• coarsely chop half the dill sprigs spray the pan with olive oil spray arrange the potato leek and salmon over the base of the pan whisk the egg and chopped dill in a jug season pour the egg mixture over the salmon mixture in the pan place pan over medium low heat and cook for 5 mins or until egg mixture is almost set
• cook under grill for 5 mins or until golden and cooked through
• set the frittata aside in the pan for 2 mins cut into wedges sprinkle with the remaining dill to serve

Nutritions of Salmon And Leek Frittata Recipe

fatContent: 308 788 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 28 grams protein
sodiumContent: n a

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