- Philip Munda
A frittata is a great way to make a delicious weekend breakfast that uses up any leftovers you have from the week, there is almost nothing that can't go in a Frittata. This weekend we had some roast potatoes, salmon, brocolli and carrots from the weeks meals, I always start my frittatas by caramelising some onions as I feel its a great base.
Time: 25 minutes
200g Cooked Salmon Fillet (shredded)
5 Roasted Potatoes (chopped)
5 Cooked Tenderstem Brocolli (chopped)
6 Cooked Baby Carrots (chopped)
1 Red Onion (sliced)
1 Spring Onion
2 Tbsp Thick Yogurt
Salt & Pepper
Preheat the oven to 200 C
Slice the red onion and fry on low heat in a small ovenproof pan or skillet in a small amount of olive oil
Once the onions begin to brown add the chopped spring onion, cooked vegetables and shredded cooked salmon, allow to heat up for 2 minutes.
Whisk the 3ggs in a small bowl with the yogurt and add the egg mixture to the pan before sprinkling the cheeses in as well
Let the egg mixture begin to set in the pan (+/- 3 minutes) before transfering to the preheated oven for 10 minutes.
Once the told is lightly browning, remove from the oven and serve with toast and avocado or your favourite breakfast accompaniments