Recipes For Dinner 30 Minutes
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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.
60ml olive oil
1 tsp ground fennel
2 x 150g pkts Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked
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
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
Breakfast, brunch, dinner, lunch
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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.