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Recipe Instructions

Preheat oven to 200°C. Heat 2 tbs oil in a 20cm (base measurement) non-stick ovenproof frying pan over medium-high heat. Add peas and fennel. Cook, stirring, for 2 mins. Add the salmon and cook, stirring, for 1 min or until heated through. Reduce heat to medium.

Whisk the eggs and cream in a large bowl. Season. Pour over the salmon mixture. Cook, without stirring, for 3 mins or until edges are beginning to set. Bake for 12 mins or until the top is just set. Set aside for 5 mins to cool slightly.

Meanwhile, combine the onion, chilli, if using, mint, dill and remaining oil in a small bowl.

Top the frittata with the herb mixture and yoghurt. Season to serve.

Recipe Ingredient

60ml olive oil

120g pea

1 tsp ground fennel

2 x 150g pkts Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked

8 eggs

300ml light thickened cream

1 small red onion, thinly sliced

1 long red chilli, thinly sliced (optional)

62.50 ml mint leaves

40.00 ml dill sprigs

95g yoghurt

Cook Time


Prep Time


Total Time



126.64 calories

41.2 grams fat

13.6 grams saturated fat

9.6 grams carbohydrates

6.6 grams sugar

29.8 grams protein

392.2 milligrams cholesterol

697.5 milligrams sodium


Recipe Category

Breakfast, brunch, dinner, lunch


Chilli, egg, egg allergy, fennel, fish, fish allergy, lactose allergy, milk allergy, onion, peas, salmon, seafood, spicy, yoghurt, bake, 30 minute, comfort food, family friendly, homemade, kid friendly, picnic, weeknight, dinner, lunch, brunch, breakfast, spring, summer, easy dinner, pescatarian


Lighten up your midweek menu with this protein-packed salmon frittata. Serve with a sprinkling of fresh herbs this easy dinner is ready in just 30 minutes.

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