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  • Philip Munda

Salmon Frittata

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

Serves: 4

Difficulty: Easy


  • 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

  • 3 eggs

  • 2 Tbsp Thick Yogurt

  • 100g Cheddar

  • 50g Feta

  • Salt & Pepper


  1. Preheat the oven to 200 C

  2. Slice the red onion and fry on low heat in a small ovenproof pan or skillet in a small amount of olive oil

  3. Once the onions begin to brown add the chopped spring onion, cooked vegetables and shredded cooked salmon, allow to heat up for 2 minutes.

  4. 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

  5. Let the egg mixture begin to set in the pan (+/- 3 minutes) before transfering to the preheated oven for 10 minutes.

  6. Once the told is lightly browning, remove from the oven and serve with toast and avocado or your favourite breakfast accompaniments

Happy Cooking!


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