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Salmon, leek and dill frittata

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • olive oil cooking spray
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 415g can red salmon in springwater, drained, bones removed
  • 8 eggs
  • 2 tablespoons dill sprigs, finely chopped


  • 120g mixed salad leaves
  • 4 roma tomatoes, chopped
  • 1 Lebanese cucumber, chopped
  • 2 tablespoons dill sprigs, finely chopped
  • 1/4 cup French fat-free salad dressing


  • 1
    Preheat oven to 190°C. Heat a large, non-stick frying pan over medium heat. Spray lightly with oil. Add leeks and cook, stirring occasionally, for 10 minutes or until soft. Spoon into a lightly greased, 6-cup capacity ovenproof pie dish.
  • 2
    Break salmon into large chunks and arrange over leeks. Whisk eggs, dill and salt and pepper together in a bowl. Pour over salmon and leeks. Bake for 25 to 30 minutes or until golden and set in the centre.
  • 3
    Make salad Meanwhile, combine salad leaves, tomatoes, cucumber and dill in a bowl. Pour over dressing. Toss to combine.
  • 4
    Cut frittata into wedges. Serve with salad.

Source: taste.com.au


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